Tuesday, April 14, 2009

Salmon with Ginger Salted Bean Sauce



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?




Ingredients:

  • 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

Method:

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.

Note:
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.


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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.

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15 comments:

  1. ICook4FunApril 14, 2009 6:15 PM

    I never cook Salmon fish this way, Its usually broil or bake wrap in foil. Great idea to cook it in black bean sauce. I am sure it tasted great with rice.

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  2. PearlApril 14, 2009 8:36 PM

    oh that photo definitely looks good! :)

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  3. Noob CookApril 15, 2009 7:16 AM

    I luv the flavours of this salmon dish. I'm beginnning to like salmon a lot, but only when it's cooked :D

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  4. SIGApril 15, 2009 8:06 PM

    I love that fish, very moist. Give me fish any day. :)

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  5. My Asian KitchenApril 15, 2009 8:36 PM

    I'm a salmon fan too...sometimes I cook with sambal and tom yam sauce too whenever there's a left over salmon from sushi..I 'm sure it's goes with rice well especially BBS!!

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  6. Christina KimApril 15, 2009 9:17 PM

    Nice salmon....oooh, very nice way of cooking it also...yumz!

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  7. jadepearlApril 15, 2009 10:32 PM

    I am very impressed with you...taking care of 2 kiddos and still have time to write your food blog. I am going nuts as both of my kiddos are teething at the same time. Wow...your salmon fish looks so sedap!

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  8. Little Corner of MineApril 16, 2009 10:54 AM

    Gert, see I never like Salmon cook like that before, in fact not a salmon fan at all. So, have to create a recipe that we will all like. :P

    Thanks Pearl. :)

    Haha noobcook.

    SIG, I like to cook 2-3 servings of fish per week. Fish here is not cheap, can't afford to eat it every day. :P

    AsianKitchen, oh I like the use of sambal and tom yam. Will have to try that next time. Thanks!

    Thanks Christy. :)

    Thanks JP. Well, I taught my girls to be independent early on. So, I always free to do my things. :)

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  9. tigerfishApril 16, 2009 6:07 PM

    I have not tried Walmart's salmon but I tried Costco's before.

    Ginger salted bean sauce - sounds like my kind of sauce too :)

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  10. test it commApril 16, 2009 7:54 PM

    That sounds really tasty! I am going to have to look for some yellow salted soy beans to try.

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  11. LoreApril 17, 2009 12:54 AM

    Oh I can definitely see why you'll make this many times in the future! That sauce is simply a burst of flavour. Glad the experiment turned out so delish and thank you for sharing it with the Original Recipes Round-Up :)

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  12. Little Corner of MineApril 17, 2009 10:37 AM

    Tigerfish, you will like this sauce for sure. :)

    Kevin, mine is Yeo's brand salted yellow beans. :)

    Always my pleasure Lore. :) Will check out the round up.

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  13. JackieApril 19, 2009 6:07 PM

    We love to eat Salmon raw or cooked.

    I normally pan fry the salmon fish, make up a thick sauce for dipping.

    thanks for the science lesson :)

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  14. AnonymousSeptember 10, 2009 10:06 PM

    may i know what yellow soybeans are?

    i bought a packet of soy beans from hmart, it's haioreum brand. I meant to use them to make soya milk from my machine but got too lazy.

    can i use them for this purpose? do i need to soak them overnight & peel them?

    thanks!
    ng

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  15. Little Corner of MineSeptember 11, 2009 8:37 AM

    Hi Ng,
    Oh no, it's not the same thing. The one I meant is the fermented salted yellow soy bean in a bottle. Not the one to make soy bean or bean curd. But if you are lazy, you can use it in soup. Try to look into my soup recipes, I have some recipes that used soy bean. It made the sweet soup. Check it out!

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