Yen Can Cook ~ Braised Salmon with Spring Onion & Ginger
I’ve shared quite a few recipes on different ways to cook Salmon such as baking/grilling, steaming, Salmon head recipes and others. Today’s recipe is another way of cooking Salmon which is braising and you can substitute Salmon with other types of fish. The fish as well as those tender soft spring onion and ginger are fully absorbed the flavours of the sauce, so delicious.
Ingredients (Serve: 2-3)
350g Salmon
3 spring onion, cut into 2 inch length, separate the green and white part
50g ginger, julliend
2 bulbs garlic, sliced
Cooking oil
Sauce
1.5 tablespoons soy sauce
1.5 tablespoons mirin
2 tablespoons rice wine
1/2 tablespoon black vinegar
1 teaspoon black pepper
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Step: In a bowl, mix all the sauce ingredients and set aside.
Step 2: Heat up the skillet and swirl in the cooking oil, add in garlic and ginger, stir fry till fragrant. Add in white part of spring onion and continue stir fry.
Step 3: Put the fish on the aromatics, pour in the sauce mixture (Step 1), bring to a boil. Cover the lid and reduce the heat and simmer for 6 – 8 minutes.
Step 4: Add in green part of spring onion, cover the lid and continue simmer for 1 more minute.
Step 5: Serve.
Note: You may add in fresh chili (during Step 4) for extra kick.
HAPPY COOKING!
Yesss, I’d definitely add those chili! We traditionally use cheaper fish such as sole for this 😀
KY, I’ll definitely use other fishes for this recipe in the future 😛
So far I have only fried or grilled salmon but never tried braising. I am sure it is delicious and yes to the chilies!
PH, I tried braised fish with taucu before too.
When I saw your post title, I thought you were making ‘keong choong yue pin’ (made with sang yue at most tai chow places, a favourite of mine) but substituted it with salmon instead. When I scrolled down and saw your finished dish, oh it’s a soya sauce braised fish dish. Like PH, I’ve never tried braising (any fish) at home, I usually have it pan-fried (with soy sauce+oil+garlic) coz I like my fish crispy! 😉
Kris, this braised fish is less hassle because frying fish will make the whole kitchen very oily, the cleaning part can kill me >_<
ooo, an interesting eastern preparation for salmon :)))
Sean, yes, more Chinese style~~