Char Siu SalmonFrom aravivel 4 years ago
- 4 x 80g fillets salmon, mid-cut, skin on shopping list
- olive oil, for frying shopping list
- For the Char Siu Sauce : shopping list
- 1/3 cup honey shopping list
- 1/3 cup Shaoxing (Chinese rice wine) shopping list
- 2 tbs soft brown sugar shopping list
- 2 tbs light soy sauce shopping list
- 2 tbs hoi sin sauce shopping list
- 2 tbs garlic powder shopping list
- 1 tsp five-spice powder shopping list
- A few drops of red food colouring shopping list
- 2 tbs red bean paste shopping list
- 1 tbs Chinese black vinegar shopping list
- For the Winter melon and Wood Ear mushroom Stir-Fry : shopping list
- 1 tbs hoi sin sauce shopping list
- 1 tbs light soy sauce shopping list
- 1/4 cup Shaoxing (Chinese rice wine) shopping list
- 1/4 cup black rice vinegar shopping list
- 2 tsp caster sugar shopping list
- 2 tbs peanut oil shopping list
- 1 tbs grated ginger shopping list
- 1 tbs finely chopped garlic shopping list
- 100g winter melon, skin and seeds removed, cut on an angle into 3cm pieces shopping list
- 2 wood ear mushrooms, root removed, torn into 3-4cm pieces shopping list
- 1 cucumber, alternate strips of skin peeled off, halved lengthways, seeds removed, shopping list
- cut on an angle 1cm thick shopping list
- 3 spring onions, sliced into 4cm lengths on the diagonal shopping list
- 1 bunch garlic chives, cut into 4cm lengths shopping list
- Handful of mung bean sprouts shopping list
- 1 tbs sesame oil shopping list
- 1/4 cup chopped peanuts shopping list
- 1/2 cup coriander leaves, to serve shopping list
How to make it
- Mix all char siu sauce ingredients together, whisk well and strain through a fine sieve to remove any lumps, if necessary.
- Coat the salmon in the marinade in a ceramic dish. Cover with cling wrap, pressing wrap onto the surface of the marinade to eliminate any air. Place in the fridge to marinate for at least 2 hours and up to 12 hours.
- Remove salmon from the fridge, pat excess marinade off with paper towel so it doesn't burn in the pan.
- Heat a non-stick frying pan over medium-high heat. Add olive oil and place salmon in the pan, skin-side down. Season with salt and cook for 1-2 minutes on each side until slightly charred or until cooked to your liking.
- To make the stir-fry, combine the hoi sin sauce, light soy sauce, Shaoxing rice wine, black vinegar and caster sugar in a bowl until the sugar dissolves. Heat a wok over high heat, add peanut oil, then add garlic and ginger, and cook for 30 seconds until fragrant. Add winter melon and wood ear mushrooms, then toss or stir-fry for 30 seconds. Add 3-4 tablespoons of sauce to the wok, then allow to cook for 1-2 minutes to let the flavours combine and soak into the melon. Add cucumber, spring onion and garlic chives, mung beans and sesame oil and cook for 30 seconds. Scatter with peanuts and drizzle with another tablespoon of sauce. Reserve the remaining sauce in the fridge for up to 1 week.
- To serve, place a piece of salmon in serving bowls with some of the stir-fry.
The Cookaravivel Chennai, India
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