Poached Salmon with Kang Kong Scrambled Eggs

Poached salmon with kang kong scrambled eggs

OK here we go. Deboned and skinned salmon cutlets poached in white wine, pepper, bayleaf, and parsley with scrambled eggs with cream and mushrooms with kang kong sauteed in olive oil with thin pieces of pancetta. Topped with a reduction of the poaching liquid with cream and chopped capers. Gotta do something about that glare. Any questions?

Saffy asked how I poached the salmon. The roundlet of salmon is how they prepare it at Jacksons for the confit. You cut the cutlet down the middle, take the bones out, skin it, and then make a ying-yang shape and tie it up. This was the point where I found out I didn’t have any string so I secured it with a couple of skewers. Couple of big glasses of wine in a saucepan with peppercorns, bay leaf and parsley and bring it to boil. Place it on a heat mat/diffuser to get it down to a very low simmer (almost no bubbles) and then add the salmon. Top up to cover the salmon with water and poach until cooked. If you don’t have a diffuser, a very low heat will do.
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  1. Gracianne’s avatar

    Yes one: can I use spinach instead, or is the taste very different?

  2. Anthony’s avatar

    Yes you can. The taste is not that different at all so I just cooked it the same way as I did for scrambled eggs with spinach. Kang kong has leaves coming of a stem like mint so I picked the leaves off and discarded the stems.

  3. Sue’s avatar

    But the stems are the best bit! Mmmm kangkong belachan.

  4. Anthony’s avatar

    Ah bugger, I knew someone was going to say that.

  5. J’s avatar

    hi anthony, cheers – i’ve always preferred the name “kang kong” to water convolulus, morning glory or swamp cabbage, none of which quite have an edible ring…have never had them in a scramble before; thanks for the idea!

  6. AnthonyJ’s avatar

    I thought you were making some reference to Peter Jackson’s woeful offering, then I realised you meant the kangkung that I eat every day. Not that I would ever get pedantic.
    My friend Tartius won’t eat it. Says it gives him sore legs.

  7. cin’s avatar

    Mmm, I started thinking about kangkong belachan as well as when I saw the title. Never tried it this way before but looks delish.

  8. lotus’s avatar

    Sorry mate, the word ‘kang kong’ overshadows the salmon and everything else ;)

    Me three: kangkung belachan! And sotong kangkung (kang kong with cuttlefish), a popular Asian hawker food found in roadside food stalls.

    And where did you buy kang kong from in Perth? Can’t find it here in Bunbury, we have to make do with spinach (and limp stems) instead for kangkung belachan.

  9. Anthony’s avatar

    Wow I had no idea this was such a big thing. It’s like finding out about Buffy.
    I just bought it because it was nice and green and had a name like a drum kit falling over (as opposed to Oasis Album).
    What’s kangkung belachan? Are the stems the best bit? Is there a worse way to die than being eaten by a giant leechy thing?
    Got it from the Innaloo vege shop near the shopping centre. The person there said Asian guys like it, so that was good enough for me.

  10. deborah’s avatar

    thanks for the poaching methods. i think ill just stare at your creation. sounds way to difficult for me. next time in sydney, i reckon we skip bills and have this instead ;) bill and his toothy smiles have nothing on kang kong with scrambled eggs.

  11. Anthony’s avatar

    Nah it’s like boiling an egg but slower.

    Sorta Bill Granger Billy Kwong crossover

  12. CW’s avatar

    Ooo interesting use of kangkong!

    As for kangkong belacan, this is kangkong stirfried with chilli and belacan. Belacan is Malaysian shrimp paste, and might be a bit of an acquired taste. (See this article for a description: Belacan- that divine smelly shrimp paste).

  13. Sue’s avatar

    The stems go all crunchy and the leaves limp, and the belanchan spices it all up. Fantastic with just plain white rice. Its totally good. Get thee to a SE Asian restaurant or country and try it.

  14. Anthony’s avatar

    cw and sue

    Thanks I’ll have to give the smelly paste combo a go, handy it’s got built in crunch.

  15. lotus’s avatar

    You can try a decent kang kong belachan at SD restaurant (opposite harbour town on Wellington St), though I suspect they *may* sometimes use spinach instead, as the leaves are sometimes very limp!! Be warned: it is a very spicy chilli dish. If you prefer you could order other vegies in the same belachan sauce e.g. garden/snake beans.
    Overall you get great SE Asian food in a modern setting, and many of their other offerings are really really yummy (check out the chef’s recommendations).
    When we go there we usually order their claypot beef brisket, Japanese tofu, kang kong belachan, and steamed rice, among others. But that’s our choice, as Malaysians who pine for the taste of home-food. You may choose other goodies. So go ahead, try it.

    Oh, last weekend I visited Perth and found some kang-kong at Tran’s Emporium in Northbridge…..

  16. Anthony’s avatar

    Hey thats’s great. I’ll have to go there after I’ve worked up an appetite fossicking around for yet another short-sleeved Ben Sherman shirt.

    Speaking of claypot there’s a really great little Malaysian restaurant in MtLawley just down fomr the New Norcia Bakery that I thkn you’d like. It’s called Asutin’s Kopi Tiam

  17. Helen’s avatar

    If I ever have to do one of those quizzes including “what would you want your last meal to be”, which so far I’ve been able to avoid, I would choose that one.

    MMmmmmm yeah, ahd what everyone else said about balachan. Great with oily stirfried eggplant, too.

  18. Anthony’s avatar

    Let’s hope it never comes to that though Helen.

    I’ve got to get some of this balachan stuff.

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