Ginger Chilli Miso Salmon
180g fresh Norwegian salmon
10g white miso
10g chopped red chilli
30g peeled and chopped ginger
30ml white wine
1 baby pak choi
30g breyani mix
100ml white wine vinegar
150 carrots, peeled into ribbons
30g white sugar
30ml kikoman low sodium soya sauce
Season the salmon skin on with salt and pepper. Blend the chilli, soya sauce, ginger and miso paste together.
Sear the salmon on medium heat, skin side down first. Turn over and never flip the fish again. Add the white wine to the pan. Now add the miso mixture.
Cook until the sauce is thick and has coated the salmon. Remove from the heat, drain and serve.
For the pak choi, heat some oil on a medium heat. Place pack choi directly into the pan. Add a small amount of butter. Season to taste and remove from the heat immediately.
For the pickled carrots, heat the vinegar, sugar, breyani mix and 250ml water in a pot and bring them to a boil. Simmer for 10 minutes.
Place the carrots in to the hot liquid and allow to pickle for no less than one hour.
The pickle can be kept for a month in the fridge.
Makes 1 portion.
Recipes
en-za
2022-06-29T07:00:00.0000000Z
2022-06-29T07:00:00.0000000Z
https://thepostza.pressreader.com/article/281938841603457
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