King salmon katsu

INGREDIENTS:

Katsu sauce:

• 6 tbsp tomato sauce

• 6 tbsp Worcestershire sauce

• 4 tsp molasses

• 2 tsp soy sauce

• 2 tsp sugar

• ¼ tsp grated fresh ginger

• ⅛ tsp ground cloves

King salmon:

• 4 boneless, skinless King salmon fillets

• Vegetable oil (for frying)

• ½ cup all-purpose flour

• 2 large eggs (beaten)

• 1½ cups panko breadcrumbs

• Salt and pepper

• Steamed rice and lemon wedges (for serving)

King salmon katsu

METHOD:

Make the katsu sauce - mix all sauce ingredients in a bowl and put aside

Prepare the salmon -

• Heat 2 cm of oil in a heavy frypan over medium heat

• Set up three bowls: one with flour, salt and pepper, one with beaten eggs, and one with panko breadcrumbs

• Coat each salmon piece in flour, then dip in egg, and finally coat with breadcrumbs

Cook the Salmon - fry the salmon in batches until golden on both sides (about 45 seconds per side).

Serve - plate the salmon with steamed rice, lemon wedge (optional) and then drizzle with the katsu sauce