CanHOPE is a non-profit cancer counselling and support service provided by Parkway Cancer Centre, Singapore.

Recipes

Salmon in Fish Soy Sauce

Facebook Twitter Email Print

The unique cooking method ensures that salmon is cooked perfectly while retaining all the crunchiness of the vegetables.



SERVES 4

• 100g celery, chopped
• 80g carrots, peeled, julienne
• 15g ginger, peeled, julienne
• 2 red chillies (optional), seeds removed, chopped
• 100g onion, peeled
• 4 salmon fillets (± at 150g)
• Salt and pepper powder to taste
• Wheat flour, for coating the fish
• Canola oil, for stir-frying
• 1 lime, sliced into several slices
• 2 stalks spring onion, chopped

FOR FISH SOY SAUCE:

• 200ml dashi
• 75ml soy sauce
• 100ml rice vinegar
• 4 tablespoons castor sugar
• ½ lemon, take the juice
• Salt to taste

DIRECTIONS

  • Sauce: Mix dashi, soy sauce, rice vinegar, castor sugar and lemon juice in a bowl. Stir well and add salt to taste.
  • Cut the salmon into small pieces, sprinkle with salt and wheat flour. Preheat the skillet with canola oil, stir fry the salmon. Cook until tender, do not overcook.
  • While salmon is still hot, pour the sauce and allow the sauce to be absorbed. Add celery, carrots, ginger, chillies, onion, and slices of lime. Cover for about 30 minutes.
  •  Before serving, garnish with spring onion on top and serve with rice or mashed potato.