Sunday, February 21, 2010

Salmon w/Variety Sauces

Fish it is. I would love to try other type of fish but there is not much options here.

4 Piece Salmon Fillet
1/2 Onion
Sliced Gingers & Garlic
Bak Choi (Chinese cabbage)
Spring Onions
Thai Chili
Oyster sauce
Sweet Soy Sauce
Chili sauce
BBQ Sauce
Cooking Rice Wine

Have all the sauces and them together with 2 cups of wine. Heat your wok and once hot add in the ginger and garlic before pouring all the mixed sauce in. On the other pot you can start boiling the carrots so that it get soft before you add them in the sauce.

Once the sauce is boiling you can add the salmon and the onions /chili in. One minute on one side is enough before you transfer it to 220 degree oven for 10-15 minutes just to crisp the outer part of the fish.

While waiting for the oven you can blanch the bakchoi. Then for serving you can spread the bakchoi on a plate and place the salmon on top of it. Great with rice and bread...

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