Braised Salmon and Shiitakes

 

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Makes 4 servings

• 500 ml chicken stock
• 125 ml soy sauce
• 60 ml sake or dry sherry
• 15 ml sugar
• 7 ml cornstarch
• 30 ml peanut or corn oil
• 30 ml fresh ginger, grated
• 3 minced garlic cloves
• 2 green onions thinly sliced
• 125 gr shiitake mushrooms, stems removed and caps thinly sliced
• 4 salmon steaks, about 4 cm (1½ in.) thick, for a total of 750 g (1.5 lb)
• 185 g fresh Chinese egg noodles

Prepare the braising liquid

1. In a large bowl, combine chicken broth, soy sauce, wine, sugar and cornstarch, and stir until sugar and cornstarch are dissolved.
2. In large deep frying pan, heat oil over medium heat; add the ginger, garlic and all but 15ml of the green onion, then sauté for about 5 seconds, until fragrant.
3. Add mushrooms and sauté until beginning to brown, 2-3 minutes; add the braising liquid, bring to a boil and reduce the heat to low so that the liquid simmers gently.

Braise the fish and cook the noodles

1. Place the salmon steaks in the braising liquid in a single layer, cover and cook for 5 minutes; using a metal spatula, gently turn the steaks over, cover and braise until the fish is opaque under the tip of a knife, about 5 more minutes.
2. Meanwhile, bring a large pot of water to a boil; add the noodles and cook for 3 to 5 minutes, until tender.
3. Drain and rinse with cold water; transfer to plates.

Serve the fish

1. Gently place the braised fish over the noodles; top with thickened braising sauce and reserved green onions, then serve.

ENJOY YOUR FOOD