This Salmon Belly Rice Bowl is the best way to use salmon belly. Salmon Belly is often cheap, so use it for your rice bowl. Add in simple spices and chili for a spicy kick.
Salmon Belly Rice Bowl
Salmon Belly is often sold cheap in the Asian store, so whenever I find one available, I grab a huge bag of it and cook it and make it into Sinigang; instead of using shrimp, I use salmon belly for it. I also simply grill the salmon belly with salt and pepper and the succulent and juicy taste is very distinct.
For More Seafood Recipes
- frying pan
- 1/2 lb salmon belly slice into chunks
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground pepper
- 2 tablespoons corn starch
- 1 tablespoon red onion
- 2 pieces chili
- 1/4 cup ketchup
- 5 pieces mint or basil optional
- 1/4 cup Canola Oil
- Place the salmon belly on a plate and season with oyster sauce, soy sauce, and pepper. Make sure that the salmon belly is coated.
- Add in the cornstarch and coat each belly with it.
- Heat the oil and fry the salmon belly until cooked through.
- Remove the salmon from the pan and using the same pan, sautee the chili and onion. Sautee the onion until transparent and add the ketchup. Mix the ingredients and add the cooked salmon. Gently mix and make sure to coat the salmon with the sauce. Add in the mint/basil if using. Remove from the heat and assemble the Salmon Belly Rice Bowl.
Assemble the Salmon Belly Rice Bowl
- Add rice to a bowl and top the cooked salmon belly on top.
- Top it with Vietnamese pickles. Please see notes for the recipe.