
GLAZED SALMON WITH PICKLED CUCUMBER, RADISH & EDAMAME SALAD
Recipe by Chef Jonathan Phang
Serves 4
FOR THE GLAZED SALMON
Ingredients:
4 salmon filets (skinless and boneless)
4 Tbsp dark soy sauce
2 Tbsp light soy sauce
4 Tbsp hoi sin sauce
4 Tbsp brown sugar
2 Tbsp of Shaoxing rice wine or Harvey’s Bristol Cream Sherry
4 cloves of garlic minced
2 -inch square of fresh ginger minced
1 tsp West Indian hot pepper sauce or Sriracha
Salt and pepper taste
1 tsp Nigella seeds black sesame seeds
Method:
Start by placing the salmon fillets in a non-metallic dish.
In a small mixing bowl, combine all the wet ingredients. Add the sugar, ginger and garlic and stir well.
Season with salt and pepper.
Pour the marinading sauce over the salmon fillets, cover the dish with cling film and refrigerate over-night (or for at least a couple of hours)
Before cooking, pre heat the oven to 200 degrees c. Remove the fish from the fridge and bring to room temperature.
Place the salmon on a baking tray lined with parchment paper and sprinkle with Nigella seeds.
Bake on the top shelf of the oven for approximately 10-12 twelve minutes.
Serve over steamed fragrant rice, accompanied by pickled cucumber, radish and edamame salad.
FOR THE PICKLED CUCUMBER, RADISH & EDAMAME SALAD
Ingredients:
Quarter of a large cucumber, deseeded and sliced into half moons
1/2 small red onion halved and thinly sliced
1/2 small chilli, deseeded and finely diced
5 radishes halved and thinly sliced into half moons
100g fresh edamame beans
2 spring onions finely sliced on the diagonal
2 tablespoons Rice wine vinegar
2tsp castor sugar
1 large pinch of Cayenne pepper
A dash of sesame oil
Fresh coriander finely chopped
Sea salt
Method:
Using a teaspoon, scrape out the seeds from inside the cucumber then slice into half-moons. Combine with the onions and sliced radish and sprinkle generously with sea salt.
Place the trio of vegetables in a sieve and place over a bowl. Leave for about twenty minutes. The salt will draw the moisture out of the veg and leave them nice and crunchy.
Before serving, make the dressing by combining the rice wine vinegar with the sugar, add the diced chilli, Cayenne pepper and sesame oil, and gently whisk until well combined.
Place the vegetables into a bowl, add the edamame beans mix and pour over the dressing.
Stir well and garnish with finely chopped coriander before serving.