Miso Salmon, Cantonese style
I have been in low GI and low carb diet for half a year. If you follow my Instagram posts sometimes, you may notice I have salmon in my dinner often. It’s one of my favourite healthy and tasty ingredients. I always love fresh swimming fish in wet market. But salmon can be easily obtained especially in busy day, when I am late after work and can only shop in supermarket.
Salmon doesn’t require complicated cooking technique. It can be grilled or pan-fried quickly. If it’s clean and fresh enough, it can be eaten raw as sashimi. This recipe is not the authentic Japanese miso glazed salmon. Miso is my commonly used Japanese seasoning ingredients for soup but not the others such as mirin. It’s a crossover of Japanese and Cantonese/Chinese ingredients. It’s with umami and served with steamed brown rice and a stir-fried green leafy vegetable, perfect meal.
2 more of my fish recipes that go well with steamed rice –
How to do –
- Prepare the ingredients – salmon cut to big chunks, I like to keep the skin on, pat dry with kitchen towel; in a mixing jar, put in miso, soy sauce, sugar and rice wine, mix well, and add half cup of water. Taste your miso paste before cooking, if it’s too salty, reduce the amount of soy sauce;
2. Heat 2-3tbsp of oil in hot skillet, in medium-high heat, put in the fish, skin side down firstly, pan-fry the fish till golden brown;
3. Pour in the seasoning mixture, lid on and braise for 1 to 2 minutes, flip the fish once; then reduce the sauce in high heat;
4. Served with steamed brown rice, place salmon and a tablespoon of sauce on top, sprinkle toasted sesame seeds and sliced green onion for garnishing.
- 三文鱼块 500克
- 味增 1汤匙
- 生抽 2汤匙
- 糖 1茶匙
- 广东米酒 6汤匙
- 姜蓉 1汤匙
- 熟芝麻 少量
- 葱 1根