Chef Scott Bagshaw's sake-cured salmon with wonton and daikon
Exceptional sake-cured salmon, cut paper thin and draped on a crispy wonton.
1 1-pound side of salmon, cleaned and skinned
3 1/2 cups sugar
1 cup salt
1 cup tamari
1 1/2 cups sake
2 cups canola oil
24 wonton wrappers
1 cup daikon radish, julienned
24 lime segments
Place salmon in 9 x 13-inch glass casserole dish. Combine sugar and salt and sprinkle over salmon. Combine tamari and sake and pour over sugar mixture. Cover dish with plastic wrap and place in refrigerator for 3 days. Wash salmon with cold water and pat dry.
Fit deep fat thermometer on heavy-bottomed saucepan. Pour in oil and heat over high heat, until oil reaches 350 ̊F. When heated, drop wontons in oil 3 at a time. Fry for 30 seconds and flip, frying for another 30 seconds or until wontons are golden brown. Place on paper towel to drain. Repeat with remaining wontons.
Using a sashimi knife or other thin-bladed knife, slice salmon against the grain into thin slices. Place one slice on each wonton and top with daikon and one lime segment.