Salmon in Fish Soy Sauce
The unique cooking method ensures that salmon is cooked perfectly while retaining all the crunchiness of the vegetables.
• 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
- 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.