Air-flown Norwegian salmon processed and flash frozen on day of delivery for max freshness. (Note: salmon slice style may vary from photo)This CNY we bring back one of our favourite raw seafood banchan. Sashimi-cuts of juicy salmon and onion silvers marinated in a satisfyingly savoury and just-sweet-enough soy marinate. Pair this with steaming hot rice and a raw egg yolk and you will be more satisfied with this than any CNY feast (our humble opinion). The OG way of enjoying this dish is to have it well marinated, so the salmon pieces taste like, erm savoury sea jellies. However, some prefer this dish lightly marinated (that’s me!) so it maintains the texture of salmon sashimi but tasting wayyyy more interesting, and soooooo - we’ve packed the salmon and marinate separately so you can decide if you want it speedily marinated (30 mins is my personal sweet spot) or seeping-ly marinated (four hours!). Thaw the salmon and marinate in the fridge, or dip the sealed bags in ice water and then pour the marinate over the salmon. Serve immediately (for hard-core salmon sashimi fans), after 30 mins in the fridge (my personal sweet spot), or after four hours (more OG tasting, salmon takes on a jelly-like texture, and please fridge please!). *we make this delectable banchan with air-flown Norwegian salmon processed and flash frozen on the same day it reaches our shores. The salmon is then frozen at specific min. temperature and duration per food safety guidelines to reduce some but not all the risks associated with consuming raw seafood, and for maximum freshness during delivery/transit. Keep frozen until ready to thaw for consumption. Consume cold on day of thawing (just as you would do sashimi) and do not refreeze. **Consumption of raw seafood is not recommended for children, elderly, pregnant women, and immunocompromised individuals.
