Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 4
PrepTime: 15mins
Cook Time: 15mins
- 4 skinless salmon fillets ( approx 430g)
- 250g of Sugar Snap Peas
- 250g of tenderstem broccoli or Chinese broccoli (aka Kai Lan)
- 1 red pepper ( finely sliced)
- 150g of fresh beansprouts
- 3 cloves garlic (finely chopped)
- 1 tsp of sugar
- ½ tsp salt
- Oil for frying
- Roasted white sesame seeds for garnish
Teriyaki Sauce:
- 100ml of Lee Kum Kee Premium Light Soy Sauce
- 100ml of Mirin
- 100ml of Sake
- 3 tbsp of Sugar
- 1 tsp of Cornstarch mixed with 80ml of cold water
Method
- To make the teriyaki sauce, pour all the ingredients into a small pot. Bring it to a boil and simmer for 3-4 mins until the sugar has melted. Let it cool for 10 mins.
- Place the salmon in a flat dish, pour ¼ of the teriyaki sauce (reserving the remainder for your sauce) over the salmon and let it marinade for a minimum of 30 mins.
- Now, wash, prepare and chop the vegetables. Set them aside.
- On a lined baking tray, remove salmon from marinade and set onto the tray and bake in the oven for 10 mins at 180degrees fan or in an air fryer for 10 mins.
- While the salmon is cooking, in a small bowl, mix together the cornstarch and cold water. Place the reserved teriyaki sauce on the heat and pour the cornstarch mixture into it, stirring to combine and simmer it on low heat until it thickens.
- In a wok, add some oil, let it heat and then add in the garlic. Stir on medium heat for 20 seconds to release the aroma of the garlic, then add in the sugar snap peas, broccoli and red pepper. Stir fry for 3 minutes and then add in your beansprouts, salt and sugar. Stir fry for a further 2mins until the veggies are soft but still have a slight crunch to them.
- To serve, divide the vegetables between 4 small bowls and place the cooked salmon on top, pour over some teriyaki sauce and garnish with some roasted sesame seeds. If you like, serve with some steamed rice.
