Grilled Salmon with Bok Choy, Ginger, Oyster Sauce, and Rice
Main Dishes • Japanese
Description
Grilled Salmon with Bok Choy, Ginger, Oyster Sauce, and Rice
Ingredients
- Smoked haddock fillet 2 pieces
- Garlic 1 clove
- Vegetable Oil 2 teaspoons
- Grated Ginger Root 1 tablespoon
- Spanish onions 1 head
- Mild Chili Spice 1 piece
- Baby Bok Choy 2 heads
- Water 15 fl oz
- Soy Sauce 2 teaspoons
- Oyster Mushrooms 1 tablespoon
- Salt 1 teaspoon
- Sugar 1 tablespoon
- Snap Peas 14 pieces
- Apple Wine 1 tablespoon
- Sesame Oil 1 tablespoon
- Corn Starch 1 teaspoon
- Rice to taste
Step-by-Step Guide
Step 1
Preheat the grill. Place the fish on an oiled surface, skin side down, and grill for 2 minutes, then flip and grill for another 6 minutes.
Step 2
Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add vegetable oil. Sauté the minced garlic and ginger for 5 seconds, then add the finely chopped onion and chili, and chopped bok choy, cooking for 30 seconds. Bring the water to a boil and pour it into the wok, adding the oyster and soy sauces, then the sugar and salt. Bring to a boil, add the peas, and cook for 1 minute. Pour in the wine and sesame oil.
Step 3
Mix the cornstarch with a small amount of water to form a paste. Take 2 tablespoons of the sauce from the wok and add it to the paste. Pour everything back into the wok and cook over medium heat, stirring, for 5 minutes.
Step 4
Divide the rice into 2 bowls, top with the fish, and drizzle with the sauce.
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