Fresh and delicious.
Ingredients
- 4x Salmon Filets skinned about 140g each.
- 4x Pak Choy washed cut in half and blanched.
- 2 tablespoons Hoisin sauce.
- 4 cloves Garlic peeled and thinly sliced.
- 1 thumb size Ginger grated.
- 1 Red Chilli chopped.
- 1 tablespoon Light Soy Sauce.
- 1 teaspoon Dark Soy Sauce.
- 1 teaspoon Cornflour.
- 4 tablespoons Water.
- 2 Tablespoons Toasted Sesame Seeds.
- 1 tablespoon Sesame Oil.
- 2 tablespoons Vegetable Oil.
Pickle:
- 1 Cucumber thinly sliced.
- 2 tablespoons Salt.
- 200ml White Wine Vinegar.
- 125g Sugar.
- 2 Bay Leaves.
- 2 Shallots peeled and thinly sliced.
- 2 Star Anise.
- 1 teaspoon Fennel Seeds.
- 4 Cloves.
Method
- In a Saucepan bring to the boil vinegar, sugar, bay leaf and spices, simmer for 2 minutes, remove from heat, add Shallot and leave to cool.
- Toss the sliced cucumber in the salt and leave to marinate for 5 minutes, wash off salt under running water and pat cucumber dry.
- Place Cucumber in airtight jar and cover with the liquid.
- Fill a pot half full with water and bring to a simmer, pat salmon filets dry, season with sea salt and freshly ground black pepper, place in a bamboo steamer basket or steamer pot, cover and place over the pot of simmering water, steam for 5/7 minutes.
- Add the vegetable oil to a pan over moderate heat, gently saute pak choy for 2 minutes, add chilli, garlic and ginger. Cook for 1 minute, in a bowl mix the soy, sesame oil, water, hoisin sauce and cornflour add mixture to pan, season cook for 1 minute.
- Place Pak Choy on plate, then Salmon, spoon over the juice and garnish with Cucumber Pickle.
