I know that I’ve mentioned in an earlier post the Wagamama restaurants in London and Dublin and that I had bought the cookbook. Today(market day), I decided to use my “bin” salmon by making a recipe from the cookbook. No pak choy in the market so I bought bok choy. The Vietnamese stall didn’t have Chinese wine but had some very nice fresh bean sprouts (not in the original recipe) so I grabbed them, ginger root , sesame oil and a vicious little red pepper(probably a scotch bonnet). What I’m saying is that, although I’m going to include the original recipe in this post, I sort of vaguely followed it. For instance, I didn’t put the salmon on the grill to cook, I fried it. I used bok choy, Sake instead of the Chinese wine and added bean sprouts. I contested some of the cooking times. Feeling contrary? Maybe, but it was good! Follow the recipe exactly and let me know how it turns out. I’ve cooked several things from this cookbook and loved them.
Sake Amiyaki Gohan
4 Salmon fillets
2 tsp vegetable oil
1 garlic clove, peeled, finely chopped and crushed with a little salt
1 tbsp ginger root, peeled and grated
1 small red onion, peeled and cut into chunks
1 red chili, thinly slice
2 heads of pak choy, halved lengthwise
500 ml of boiling water
1 tbsp oyster sauce
2 tsp light soy sauce
1 tsp salt
1 tbsp sugar
1 tbsp Shaoshing wine
1 tbsp sesame oil
1 tsp cornflour
Steamed rice, to serve
Preheat the grill. Put the salmon on a lightly oiled baking tray, skin-side down, and grill for 2 minutes, then turn over and cook for a further 6 minutes.
Heat a wok or large frying pan over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Stir fry the garlic and ginger for 5 seconds, taking care not to let them color too much. Add the onion, chili and pak choy and stir fry for a further 30 seconds. Pour in the water, oyster and soy sauces, and add the salt and sugar. Bring to the boil. Add the mangetout and cook for 1 minute . Splash in the wine and sesame oil.
Mix the cornflour to a paste with a little cold water. Remove 2 tablespoons of the sauce from the wok and combine with the paste. Return to the wok and stir over a medium heat for 5 minutes or until you have a shiny sauce.
Place a portion of the rice on 2 plates and top with the salmon. Pour over the sauce from the wok.