Since the friday pathological programming died out, I’ve been looking for something else to
do for special friday posts. A while back, I posted a bunch of recipes for a mutant meme, and
it seemed a lot of people really liked it. So I’ve decided to do an off-topic friday thing: friday random recipes.
For today, a special chinese dish: braised salmon in meat sauce. This dish would traditionally
be done using pork for the meat in the sauce, but since I don’t eat pork, I use ground chicken thighs. Whatever meet you use, you need to make sure it’s not too lean – the sauce does need a bit of fat in it; not a huge amount, but in needs some. Ground chicken breasts are too dry. I like to do this with wild alaskan salmon. If you don’t like or can’t get salmon, it would work with other strong-flavored firm fish – this would probably be very good using swordfish, or mahi-mahi.
- About a pound of fish. I like to use wild Salmon filets, skin-on. You can use other fish,
but it should be something firm and with a strong flavor.
- 1/4 pound ground meat.
- 1/2 large onion, finely diced.
- 3 cloves garlic, finely chopped.
- 1/2 teaspoon or so finely minced fresh ginger.
- Green parts of several scallions, finely minced.
- 1 teaspoon fermented black beans, soaked in warm water, then minced.
- Soy sauce
- Chicken stock
- Corn starch
- Bunch of green vegetable – bok choi, chinese broccoli, or something similar.
- Sesame oil.
- Put a tablespoon or so of oil into a hot pan, and brown both sides of the fish. You
do not want to cook the fish through now – just get in brown and crisp on the outside.
Remove the fish from the pan, and reduce the heat to medium.
- Add the onions, garlic, and ginger to the pan, and stir fry quickly until the onion just starts
- Add the minced beans and the ground meat, and stir-fry until browned.
- Add about 1/2 cup of sake or vodka, and cook until it’s mostly reduced away.
- Put the fish back into the pan, and then add chicken stock until the fish is just covered.
- Add soy sauce until the sauce tastes salty enough.
- Cook for about 5 minutes, covered, on medium heat.
- Add the green veggies, and cook for another 3-4 minutes.
- Remove the fish, and put it in a serving dish.
- Add the scallions to the sauce, and then add corn-starch dissolved in water until the sauce thickens.
- Add about 1/4 teaspoon of sesame oil, and pour the sauce over the fish.
Serve it with rice. I like to use jasmine rice rather than the traditional chinese rice; the fragrance of the jasmine rice is a nice complement to the fish.