Mar 1, 2024

Salmon Crudo in Asian Seasonings

Once in a while I'm super happy with the food pictures that I cooked, such as this salmon crudo in Asian seasonings. The lighting was right and the food looks vivid and delicious. In fact, the salmon crudo was pretty yummy. It can be addicting too because I couldn't really stop myself after taking the first bite. 

The savory note from the soy sauce paired with a kick from the shallot, the herbal touch from cilantro and a pop of citrusy aroma, the combo of all the above spells "success." If you bring out this dish at a party, I'm sure praises will start popping up from all over the place.

Salmon crudo in Asian seasonings - 

Salmon crudo in Asian seasonings


  • 150 grams sushi-grade salmon
  • 1 small shallot
  • 1/2 lemon
  • 1 small bundle cilantro
  • Some black pepper
  • Some salt flakes


  • 1/4 teaspoon grated garlic
  • 1/4 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon olive oil
  • 1/4 teaspoon sriracha sauce
  • 1/4 teaspoon sesame oil 


Finely chop the cilantro. Peel and slice the shallot. Slice the lemon into wedges.

Slice the salmon and arrange them on the serving plate. 

Sushi-grade salmon

Have a bowl ready and add in all the ingredients listed under the "sauce" section. Pour the sauce all over salmon.

Sushi-grade salmon in Asian seasonings

Scatter the shallot slices and chopped cilantro on top. Crack some black pepper and sprinkle some salt flakes. Squeeze 1 to 2 lemon wedges throughout, but also have 1 more wedge standing by on the plate.

Salmon crudo in Asian seasonings

This dish doesn't have to be served at your own place. In fact, you can pre-slice the ingredients and premix the sauce, then bring the entire thing perhaps to your friend's or family's places instead. Simply plate and put together all the elements, shouldn't take you more than 10 minutes. Just make sure to keep the sushi-grade salmon cold throughout the process. 

Salmon crudo in Asian seasonings

Also don't limit yourself with salmon. If serving a big group of people, maybe you can use more sushi-grade seafood such as scallops and yellowtail. The finished seafood crudo in Asian seasonings will definitely be a crowd pleaser. 

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Feb 24, 2024

Lotus Root and Pork Belly in Asian Seasonings

Usually I would slice the lotus root so that it'll look like a round-shaped vegetable with some holes throughout. However, this time let's cut the lotus root into thick sticks instead in order to achieve maximum crunchiness in every bite.

Lotus root and pork belly in Asian seasonings - 

Lotus root and pork belly in Asian seasonings


  • 1 medium section lotus root
  • 370 grams pork belly
  • 4 garlic cloves
  • 2 big stalks scallion
  • 6 dried red chilies
  • 1 chunk ginger
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons preferred cooking oil
  • 2 tablespoons dark soy sauce 老抽
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon aged Chinese Shaoxing wine


Rinse and dry the lotus root. After washing away all the dirt on it, the lotus root's true color reveals and I absolutely adore it. The brownish appearance and scattering dark marks might be rustic, but somehow feel so artistic to me.

Lotus root

Peel the lotus root then cut to thick sticks. It might feel funny cutting it since there are holes inside, but just do it till you got like skinny woman's pinky finger sized lotus root.

Prepare a pot of boiling water and add in 1/4 teaspoon of salt and 1 tablespoon of rice vinegar. Transfer lotus root over and bring to a boil again. Let it cook for two more minutes. Once ready, drain and set aside.

Lotus root in thick strips form

Don't worry if you see some purple color throughout even after cooking the lotus root in vinegary water. It's because of the natural polyphenols in lotus root. When in contact with air, it triggers the oxidation and so the color change.

Cut the pork to medium size chunks with some thickness. Mine was a bit too thick, which might result in harder texture in the end depending on the cut of pork used. I would say keep the pork at about 1 to 2 mm thickness the best. 

Pork belly chunks

Destem and section the scallion. Separate the white and the green parts. Peel and roughly chop the garlic cloves. Scrape the skin then chop the ginger, we'll need about 1 tablespoon of prepped ginger for this recipe.

Have a big wok ready and drizzle 1 1/2 tablespoons of preferred cooking oil. Switch to medium heat, but you can use medium high heat if confident enough. Remember, bigger fire means you have to work your way in the kitchen faster, and you'll get more wok hei as a reward in the end. 

Add in pork and sear till some fats start to render. Once slightly browned, make sure to flip and continue to sear the other side. It might take a few minutes here.

Searing pork belly chunks

Add in garlics, ginger, white section of the scallion, and 6 dried red chilies. Cook till aromatic but not overly burn the garlics.

Searing pork belly chunks with Asian aromatics

Pour in 2 tablespoons of dark soy sauce and 1 tablespoon of aged Shaoxing wine. Give it a quick mix. Cook for a minute.

Searing pork belly with dark soy sauce

Transfer prepped lotus root to the wok. Also add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Mix and cook for couple more minutes.

Making lotus root and pork belly dish

Add in green section of scallion towards the end. Give it a quick mix and scoop out to serving plate while that nice green color still remains. 

Lotus root and pork belly in Asian seasonings

This recipe is quite different than the other lotus root dishes I've made in the past. Not because of the seasonings, but the shape of the lotus root. It is quite crunchy, but not in a way hard to bite. 

Lotus root and pork belly in Asian seasonings

Mister is fond it I think, he even asked what those thick sticks were when I first serving him this dish. I guess without the signature thinly sliced shape and holes, lotus root can be hard to identify sometimes.