Hong Kong salmon and greens

Try this Hong Kong style twist for a flavoursome salmon meal that is ready to eat within just 10 minutes.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 salmon fillets, skin on, scaled (~250 g each)
• salt
• 2 tbsp vegetable oil
• 1 bunch gai lan, trimmed, or broccolini
• steamed rice, to serve

Hong Kong sweet soy sauce

• 1 tbsp vegetable oil
• 2 spring onions, roughly chopped
• 2 garlic cloves, bruised
• 2 cm (¾ inch) piece of fresh ginger, sliced
• ½ cup soy sauce
• 2 tbsp dark soy sauce
• 2 - 3 tbsp caster sugar

Instructions

1. For the Hong Kong soy sauce, heat the oil in a small saucepan over medium heat. Add the spring onions, garlic & ginger. Fry for about 3 minutes until the garlic and onions are browned. Add the soy sauces and sugar and bring to a simmer. Turn off the heat and allow to cool. Strain the sauce and store in a container in the fridge until ready to use.
2. Split the salmon fillets lengthways to create 4 small fillets of around 125 g each. Season with salt. Heat half the oil in a medium frying pan over medium heat. Add the salmon fillets, skin side down and cook for about 3 minutes, then turn and cook for a further minute, or until cooked through.
3. Meanwhile, fill a small saucepan with water and bring to the boil over high heat. Add the remaining oil and season the water with salt. Boil the gai lan, stalks first, for about 1 minute until cooked through. Cut into 5 cm lengths.
4. Serve the salmon and greens on rice, drizzled with the Hong Kong sweet soy sauce.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.