Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 300 gm salmon with skin
- 1 lemongrass
- 1 tsp minced garlic
- 1 tsp minced ginger
- ½ red chilli, deseeded and chopped
- 1 spring onion, diced, for garnish
- 2 Tbsp light soy sauce
- 2 Tbsp water
- 2 tsp brown sugar
- 1 tsp shaoxing wine
- 2 tsp mirin
- 1 tsp lime juice / lemon juice
- Thickening:
- 1 tsp corn flour / corn starch
- 1 Tbsp water
- Rinse the salmon and wipe dry with kitchen towels. Remove any bones if any. Season with salt and pepper.
- Trim away the green part of the lemongrass. Pound the white part with the back of a cleaver or a knife. Finely chop. Set aside.
- Heat oil in a skillet over medium heat. Place the salmon in the pan with skin side first. Cook until both sides are lightly brown, until your preferred doneness. Dish up. Cover to keep warm.
- In the same skillet, add a little more oil. Saute the lemongrass, garlic and ginger. Pour in the sauce. Add the chilli. Bring it to boil. Reduce it by 1/3. Stir in the thickening. Cook to your preferred consistency. Drain through a sieve to remove the lemongrass and chilli. Ladle over the salmon fillets. Garnish with spring onion. Serve immediately.
- While pan-frying salmon, you don’t need to add too much oil as the fish will release some oil.
- Salmon fillets will curl up a bit once they heat up. You might use a spatula or tong to press the fish meat lightly. Quickly the meat will flatten after a short while.
- The remaining lime juice can be served with the dish. No need to waste it.
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