We recently bought a large amount of fish from our favourite fishery, Song Fish Dealer because they are moving out from their Jurong Point outlet. The Jurong Point location was always meant to be a temporary one, and their permanent address is at 19, Fishery Port Road. Where? Looks like I’ll be shopping from their online store from now on. They offer free delivery for orders over $150, otherwise delivery charge is $20 per trip.
Their salmon fillets come in a pack of 6 for $20. We also got saba fillets ($13 per pack of 7), sea bass fillets ($10 for 3 large pieces), batang steaks ($10 per pack of 6-7), some pre-cooked tempura fish and chicken cutlets.
I love eating fish but I don’t like handling them, so these gutted, cleanly-cut fillets are a God-send. I don’t need to do anything else other than rinse and pat them dry, then season accordingly. When it comes to cooking them, I don’t need to struggle with splattering oil nor worry that the skin will stick to the skillet, nor have to bother wiping the kitchen floor after cooking. I pop them into my Airfryer for 7 minutes, prepare some sides, and a meal is on the table.
Today, I decided to something a little bit different with the salmon. I wasn’t just going to cook it in the airfryer. I was going to cook it in the airfryer AND top it with its own crispy skin. The kind of crispy skin that go “cruuuuuunch” reallyyy loudly when you bite into it. Yes, this kind.
I didnt really like the mango salsa because I am after all, a hollandaise sauce kinda girl, but Jason adored the refreshing, citrusy, sweet, sour and slighty spicy salsa.
I coated some baked potatoes and cherry tomatoes with a little olive oil and airfried them for 15 and 3 minutes respectively.
The dish turned out beautifully. All I used was two teaspoons of oil for 2 serving plates like this.
I’ve come to realise that the airfryer made me healthier not because I’m consuming less oil, but because I’m eating more fish! The salmon was just perfect. Wouldn’t have it any other way.