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Hong Kong salmon and greens

Try this Hong Kong style twist for a flavoursome salmon meal that is ready to eat within just 10 minutes.

  • serves

    4

  • prep

    5 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

4

people

preparation

5

minutes

cooking

5

minutes

difficulty

Easy

level

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Ingredients

  • 2 salmon fillets, skin on, scaled (~250 g each)
  • salt
  • 2 tbsp vegetable oil
  • 1 bunch gai lan, trimmed, or broccolini
  • steamed rice, to serve
Hong Kong sweet soy sauce
  • 1 tbsp vegetable oil
  • 2 spring onions, roughly chopped
  • 2 garlic cloves, bruised
  • 2 cm (¾ inch) piece of fresh ginger, sliced
  • ½ cup soy sauce
  • 2 tbsp dark soy sauce
  • 2 - 3 tbsp caster sugar

Instructions

  1. For the Hong Kong soy sauce, heat the oil in a small saucepan over medium heat. Add the spring onions, garlic & ginger. Fry for about 3 minutes until the garlic and onions are browned. Add the soy sauces and sugar and bring to a simmer. Turn off the heat and allow to cool. Strain the sauce and store in a container in the fridge until ready to use.
  2. Split the salmon fillets lengthways to create 4 small fillets of around 125 g each. Season with salt. Heat half the oil in a medium frying pan over medium heat. Add the salmon fillets, skin side down and cook for about 3 minutes, then turn and cook for a further minute, or until cooked through.
  3. Meanwhile, fill a small saucepan with water and bring to the boil over high heat. Add the remaining oil and season the water with salt. Boil the gai lan, stalks first, for about 1 minute until cooked through. Cut into 5 cm lengths.
  4. Serve the salmon and greens on rice, drizzled with the Hong Kong sweet soy sauce.
 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published

By Adam Liaw
Source: SBS



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