Tried making an interesting fusion dish of a local style Buttermilk chicken but using salmon instead.
Got inspiration to make this dish from a part timer at work after seeing her share pictures of it on Instagram.
I made the topping by sauteeing shallots, garlic, and red chilies that I roughly chopped, together with butter and curry leaves. Seasoned it to taste and it goes on top of a salmon filet and into the combi oven to cook for 15 minutes at 180 degrees Celsius.
Turned out pretty good although in terms of person preference on crossover type of cooking that I've tried with salmon, I prefer the one I made previously by steaming salmon with spicy fermented bean paste (doubanjiang). That's so far is my favorite although this was pretty good too.
What other popular 🇲🇾 Malaysian-style toppings should I make next when I cook salmon?
I'm thinking the sambal that's for grilled ikan sumbat would be interesting to try 🌶️😄