Ingredients:
4 salmon steaks
4" ginger
2-3 tbsp oil
2 cloves garlic, thinly sliced
1-2 medium-hot red chillies. sliced and seeds removed (for a milder flavour)
2 tbsp light soy sauce
1 tsp sugar
2 tbsp grape juice
Direction:
Put salmon in a frying pan with enough water to cover and poach for 5-10 minutes or until the fish is just cooked through. Don't overcook- the time will depend on the thickness of the fish. Meanwhile, cut the ginger into very thin, long strips. Heat oil in another pan and cook ginger over a high heat until golden and crisp. Drain on kitchen paper. Add garlic to the pan and fry for a couple of minutes, remove and drain with ginger. Now add chillies, cook for a minute and remove from pan. Add soy, sugar and grape juice to the pan and cook for a minute to heat. Drain salmon and flake into large chunks. Pile onto plates, pour over sauce, then sprinkle with ginger, garlic and chillies. Serve.
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