Eastern and Oriental Salmon

This Eastern and Oriental Salmon from Jonathan Phang is inspired by a trip he took from Singapore to Bangkok on the Eastern Oriental Express. It is served with a pickled salad of radish, cucumber and edamame beans with a little bit of zing!

Ingredients

4 salmon filets (skinless and boneless)
4 tablespoons dark soy sauce
2 tablespoon light soy sauce
4 tablespoons hoisin sauce
4 tablespoons brown sugar
4 tablespoons of Shaoshing rice wine or Harvey’s Bristol Cream Sherry
4 cloves of garlic minced
2 inch square of ginger minced
1/2 tsp Chinese five spice
1 tsp of West Indian hot pepper sauce
1 tsp Nigella seeds
Salt and pepper to taste

For the salad:

Quarter of a large cucumber, seeded and cut into half moons
1/2 small red onion halved and thinly sliced
1/2 small chilli, seeded and finely diced
5 radishes thinly sliced into half moons
100g fresh edamame beans
2 spring onions thinly sliced on the diagonal
2 tablespoons Rice wine vinegar
2 tsp castor sugar
1 large pinch of Cayenne pepper
1 dash of sesame oil
1 tsp parsley finely chopped
Sea salt to taste

Method

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Combine all the ingredients together and mix well.

Pour the sauce over the salmon fillets and marinate over night.( or at least a couple of hours)

When ready to cook, pre heat the oven to 200 degrees. Place the salmon on a baking tray lined with parchment paper, season with salt and pepper, sprinkle with nigella seeds.

Bake on the top shelf of the oven for ten minutes or under the grill for eight minutes.

For the salad:

Using a teaspoon, scrape out the seeds from the cucumber and slice into half moons. Combine with the onions and radishes.

and sprinkle with sea salt. Put 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 chill, Cayenne pepper and sesame oil and mix well.

Place the vegetables into a bowl, add the edamame beans, pour over the dressing, stir well, garnish with parsley and serve.

Ingredients

4 salmon filets (skinless and boneless)
4 tablespoons dark soy sauce
2 tablespoon light soy sauce
4 tablespoons hoisin sauce
4 tablespoons brown sugar
4 tablespoons of Shaoshing rice wine or Harvey’s Bristol Cream Sherry
4 cloves of garlic minced
2 inch square of ginger minced
1/2 tsp Chinese five spice
1 tsp of West Indian hot pepper sauce
1 tsp Nigella seeds
Salt and pepper to taste

For the salad:

Quarter of a large cucumber, seeded and cut into half moons
1/2 small red onion halved and thinly sliced
1/2 small chilli, seeded and finely diced
5 radishes thinly sliced into half moons
100g fresh edamame beans
2 spring onions thinly sliced on the diagonal
2 tablespoons Rice wine vinegar
2 tsp castor sugar
1 large pinch of Cayenne pepper
1 dash of sesame oil
1 tsp parsley finely chopped
Sea salt to taste

Method

Combine all the ingredients together and mix well.

Pour the sauce over the salmon fillets and marinate over night.( or at least a couple of hours)

When ready to cook, pre heat the oven to 200 degrees. Place the salmon on a baking tray lined with parchment paper, season with salt and pepper, sprinkle with nigella seeds.

Bake on the top shelf of the oven for ten minutes or under the grill for eight minutes.

For the salad:

Using a teaspoon, scrape out the seeds from the cucumber and slice into half moons. Combine with the onions and radishes.

and sprinkle with sea salt. Put 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 chill, Cayenne pepper and sesame oil and mix well.

Place the vegetables into a bowl, add the edamame beans, pour over the dressing, stir well, garnish with parsley and serve.