Ingredients
- 2 x 175g salmon fillets skin descaled but left on
- 2 tbsps sake or very dry sherry
- 1 tsp caster sugar
- 2 tbsps soy sauce
- 2 tbsps mirin
- 1 small thumb root ginger peeled and grated
- 1 tbsp groundnut oil plus a little for oiling the salmon
- 3 spring onions trimmed and cut into thirds at an angle
- 1 plump garlic clove peeled, crushed and finely chopped
- 3 pak choi separated into leaves, root end trimmed
- 100 g fresh beansprouts
Servings:
Instructions
- Put the salmon in a close fitting, non reactive dish. Whisk together the sake, sugar, soy sauce, mirin and ginger then pour over the fish. Leave to marinate in the fridge for as long as possible- at least 30 minutes but 2 hours is better.
- Drain the marinade into a small saucepan and bring to a boil over a high heat, uncovered . Continue to boil for 2 minutes until it is a little thicker, then remove from heat and set aside.
- Pat the salmon dry with kitchen paper and lightly oil on both sides. Place a heavy frying pan over a medium high flame and when it is very hot put in the salmon, skin side down. Cook for 4 minutes, brushing the salmon with the marinade half way through. Turn the fish and baste again, then cook for a further 4-6 minutes depending on thickness, basting again. The salmon is ready when it has just turned from translucent to opaque in the middle.
- Meanwhile, heat 1 tbsp oil in a wok or klarge frying pan over a medium heat. Add the spring onions, garlic and pak choi and stir fry for a few minutes until wilted. Add the beansprouts, toss thoroughly and pour in a dash of the marinade. Continue to stir fry for 1-2 minutes until the veg is tender crisp.
- Divide the veg between two plates and put the salmon on top, skin side up. Brush over any remaining marinade and serve.
Share this Recipe
Powered byWP Ultimate Recipe