Trying out a new recipe for six of us, using two sides of salmon and on a special occassion (New Year's Day), might have been a risky one but you do need to break out and salmon, which I love as a summer dish, can also be boring. We all like the asian type flavours so it wasn't too much of a departure. But when I was mixing up the marinade I did wonder about how sweet it seemed and whether it would work with the fish.
Luckily it did and we all enjoyed this very simple way of preparing and serving a large piece of salmon. No doubt you could use the flavours with other fish too.
Asian Salmon
1 or 2 sides of salmon, filleted by the fishmonger and boned too
To serve:
Coriander finely chopped
Limes
Chopped red chilli - optional
Marinade
2 tbs each light soy sauce, honey and rice wine vinegar
4 tbs hoisin sauce
2 star anise
2tsp each Thai 7 sauce and Thai Fish sauce - NB I didnt use this as C is allergic so I put some lime juice in for the sour hit
2 garlic cloves crushed
I added a little more soy sauce and lime after tasting and to make sure there was enough for both pieces of fish. If you only have one this will be plenty.
But do taste it!
1/2 white cabbage finely sliced, 2 carrots shredded, 3 spring onions sliced, 2 sticks of celery finely sliced
NB You can vary the vegetables in this - green mango would be wonderful if you can find it - as long as they are mostly crunchy. It is the dressing which makes it (something like)Vietnamese.
and a dressing of:
4 tbs rice wine vinegar, 3 tbs brown sugar, 1 tbs olive oil
1 red chilli finely chopped
and enough lime juice to sharpen - or 3 tbs Thai fish sauce
Luckily it did and we all enjoyed this very simple way of preparing and serving a large piece of salmon. No doubt you could use the flavours with other fish too.
Asian Salmon
1 or 2 sides of salmon, filleted by the fishmonger and boned too
To serve:
Coriander finely chopped
Limes
Chopped red chilli - optional
Marinade
2 tbs each light soy sauce, honey and rice wine vinegar
4 tbs hoisin sauce
2 star anise
2tsp each Thai 7 sauce and Thai Fish sauce - NB I didnt use this as C is allergic so I put some lime juice in for the sour hit
2 garlic cloves crushed
I added a little more soy sauce and lime after tasting and to make sure there was enough for both pieces of fish. If you only have one this will be plenty.
But do taste it!
- Mix and then pour over the fish in a non metallic dish.
- Leave for at least 6 hours or overnight.
- Take out and bring to room temperature for up to an hour.
- Then take the fish out of the marinade and place it on a very well greased double piece of foil in a roasting tin.
- Cook 15 mins No 7.
- While it is cooking, boil the marinade up in a pan till it goes sticky and pour over for the last 5 mins of cooking time - take the star anise out!.
- Let it rest 5 mins and then place on a warm serving dish. Decorate with lime quarters to squeeze on, the coriander and if you like heat, some shreds of red or green chilli.
1/2 white cabbage finely sliced, 2 carrots shredded, 3 spring onions sliced, 2 sticks of celery finely sliced
NB You can vary the vegetables in this - green mango would be wonderful if you can find it - as long as they are mostly crunchy. It is the dressing which makes it (something like)Vietnamese.
and a dressing of:
4 tbs rice wine vinegar, 3 tbs brown sugar, 1 tbs olive oil
1 red chilli finely chopped
and enough lime juice to sharpen - or 3 tbs Thai fish sauce
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