Sometimes a simple dish with one or two elements done ‘perfectly’ is better than one with many mediocre elements.
This salmon dish is one of those simpler dishes where if you get the salmon cooked just right, and the sauce adjusted to the right balance of flavour, you will be very satisfied. The slightly pungent fermented black beans matches really well with the subtle flavours of the salmon. Many people would probably think that a strong sauce would overpower a fish like salmon, but I think it accompanies it really well. Overall, it doesn’t take too much time to cook which is good because I am right in the midst of an exam block but I’ve heard omega 3 really helps memory so that alright then… i think. Anyways, here’s a picture of the salmon
Hmm the photos really don’t look good, I will have to look into fixing that after my exams
- 1 fillet of salmon with skin on
- 2 cloves of garlic chopped finely
- 1-2 cm ginger chopped finely
- 0.5 tsp of salt
- Grind of pepper
- 2 tbsp of oil
- 2-3 tbsp fermented black beans chopped up roughly
- 1 cup of chicken stock
- 1 long red chilli
- Dash of Shaoxing wine
- 1 tbsp of soy sauce
- Some sugar
- Dash of oyster sauce
- Dash of sesame oil
- 1 tsp corn flour
- 1 tbsp water
- 2 green onion sliced finely
- Season salmon with salt and pepper, add a bit more salt on the skin because it makes it extra crispy
- Heat oil in pan on medium to high heat and place salmon in skin first
- Fry for around 4 min. You should be able to see the salmon change colour on the side. When you see the colour change up to half way flip the fillet and fry for another 4 minutes.. It really depends on the size of the fillet and the level of heat. You may have to cut it a bit open to see whether it is actually cooked. However keep in mind that seafood continues to cook after you take it off the heat, so if it is just about done, you should take it out.
- With the pan still on heat (you can turn it down to low-medium) add the ginger, garlic, chilli and black beans. Fry for a a bit without burning it
- Add a dash of shaoxing wine and let that cook off a bit, then add the stock, soy sauce and oyster sauce and bring to a gentle boil. Taste and see whether you need to add any salt and pepper. You will need to add some sugar. Remember to keep tasting every time you add something. And remember to add things in smaller amounts if you are not confident… you don’t want to ruin your sauce with an overload of salt/sugar.
- Once your sauce is to your preferred balance of flavour add a little bit of sesame oil, it really finishes it off nicely
- Mix the cornflour and water and add to sauce whilst mixing. Once it has thickened and the sauce has heated up again (not too much) then take off heat.
- I presented the salmon skin down because it would be easier to take apart, but if you really want to savour the crispy salmon skin then present it facing up.
- Pour the sauce ontop or around the salmon. Trust me you will need the same amount of sauce as in the photo to accompany the salmon and to mop up with your rice that you serve with it.
- Add the spring onions on top and serve with rice