Ep 59 - Char Siu Salmon
Char Siu Salmon
4 x 80g fillets salmon, mid-cut, skin on
olive oil, for frying
Char Siu Sauce
1/3 cup honey
1/3 cup Shaoxing (Chinese rice wine)
2 tbs soft brown sugar
2 tbs light soy sauce
2 tbs hoi sin sauce
2 tbs garlic powder
1 tsp five-spice powder
A few drops of red food colouring
2 tbs red bean paste
1 tbs Chinese black vinegar
Winter Melon and Wood Ear Mushroom Stir-Fry
1 tbs hoi sin sauce
1 tbs light soy sauce
1/4 cup Shaoxing (Chinese rice wine)
1/4 cup black rice vinegar
2 tsp caster sugar
2 tbs peanut oil
1 tbs grated ginger
1 tbs finely chopped garlic
100g winter melon, skin and seeds removed, cut on an angle into 3cm pieces
2 wood ear mushrooms, root removed, torn into 3-4cm pieces
1 cucumber, alternate strips of skin peeled off, halved lengthways, seeds removed,
cut on an angle 1cm thick
3 spring onions, sliced into 4cm lengths on the diagonal
1 bunch garlic chives, cut into 4cm lengths
Handful of mung bean sprouts
1 tbs sesame oil
1/4 cup chopped peanuts
1/2 cup coriander leaves, to serve
1. Mix all char siu sauce ingredients together, whisk well and strain through a fine sieve to remove any lumps, if necessary.
2. 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.
3. Remove salmon from the fridge, pat excess marinade off with paper towel so it doesn't burn in the pan.
4. 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.
5. 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.
6. To serve, place a piece of salmon in serving bowls with some of the stir-fry.