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CHNG Kee's sauce(s) used:

• CHNG Kee’s Nonya Steam Fish Chilli Sauce

• CHNG Kee’s Plum Paste

• CHNG Kee’s Sambal Belacan Chilli

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Marinate salmon fillet with salt and minced garlic, and coat it with potato flour.

2. Fry salmon fillet under low flame till cooked, and drain to set aside.

3. Fry ingredients B with cooking oil till fragrant, and pour onto a plate to form half of "Tai-Ji" shape the other side with CHNG Kee's Nonya Steamfish Chilli Sauce, and place fried salmon fillet on top of sauces.

4. Place japanese cucumbers, CHNG Kee's Sambal Balacan Chilli Paste and fried Wan Ton on top of salmon fillet, and serve.

Ingredients A

• 80 ml CHNG Kee’s Nonya Steamfish Chilli Sauce
• ½ tbsp CHNG Kee’s Sambal Belacan Chilli Paste
• 4 pcs Wan Ton (fried)
• 3 pcs Japanese cucumber
• 300 gm salmon fillet
• 2 tbsp cooking oil
• 4 tsp garlic (minced)
• Salt
• Potato flour

Ingredients B

• 1 tbsp CHNG Kee’s Plum Paste
• 1 tsp CHNG Kee’s Light Soya Sauce
• ½ tsp chilli padi
• 2 tbsp celery (minced)
• ½ tbsp lime juice