This dish is so good. Definitely saving it to make my salmon dish in the future. The sauce is slightly on the salty side, so remember to eat it with lots of rice. You can probably dilute the sauce with some water, but I like my sauce thick. You don't have to season the salmon at all. Just enjoy the salmon with this thick and yummy sauce is enough to make you clean your rice bowl at no time. This is one of my experiments in the kitchen that turned out superb. Now I am a converted salmon fan (but I only like WalMart wild salmon)! What an opposite to people who dislike WalMart wild salmon eh?
- 2 Salmon fillets
- Rice flour
- Oil for pan-frying
- 1 Tbsp. yellow salted soy beans, smashed
- 1 Tbsp. oyster sauce
- 1 tsp. sugar
- 1/4 cup water
- 3-inch length ginger, cut into tiny pieces
1. Coat both sides of salmon with rice flour. In a non-stick skillet, on medium heat, add a little oil. When hot, pan-fry both sides of salmon until cooked. Dish out and set on a plate.
2. With the leftover oil (pour away some if it's too much), add in ginger and fry until fragrant. Add in the smashed salted soy beans, fry for a minute, add in water, oyster sauce and sugar. Fry until well mixed and thicken. Pour the sauce over salmon. Serve hot.
If you are questioning about the color of this salmon, let me explain it to you. This is the wild salmon that was caught in the ocean without going through the migration and spawning yet (which happen in late spring or early summer at the same exact location). The bright pink/red hues only developed during spawning. I figure the meat of this wild salmon is less tough because they are in this relax stage. During migration, swimming up stream at a rate of 4 miles per day will surely work up those muscles/flesh, not only making the color brighter but tougher. Therefore, I prefer this salmon because the flesh is tender, more suitable for our family.
I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others' recipes around the week of 15th.