Tuesday, April 7 2020


Salmon Kushiage

Update: June, 22/2015 - 16:07

with head chef Kenji Tam from Fortuna Hotel Ha Noi

A familiar version of tempura, Salmon Kushiage, a recipe by head chef Kenji Tam is well-loved for its delicious combination of Norwegian salmon with tasty panko deep fried on a bamboo skewer and dipped in juice sauces.

Ingredients: serves 2

  • 8 diced cubes salmon
  • 1 stock leek
  • 1 pcs egg
  • ½ tsp salt
  • 4 tsp wheat flour
  • 50g wheat flour Breadcrumb (Panko) as necessary
  • Frying oil as necessary Pepper to taste
  • 3 bamboo skewers


  • Season salmon diced cubes with salt and pepper.
  • Cut leek into 3cm pieces.
  • Spear 1 salmon cube, 1 piece of leek, another salmon cube and leek into 1 bamboo skewer.
  • Batter it with wheat flour, then with egg and coat with Panko breadcrumbs.
  • Heat oil in wok and deep-fry skewers until brown and crispy.
  • Drain on a paper towel and arrange on a serving plate.

You can sample this dish at Salmon Celebrations, available on 5 Saturdays dinners fortnightly on July 4th & 25th, August 1st, 15th & 29th at Fortuna Hotel Ha Noi, 6B Lang Ha Str, Ba Dinh Dist, Ha Noi. Tel: (04) 3831 3333, ext 6160.

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