People may love fish from the chip shop as a Saturday night treat, and why not? Growing up when someone asked me whether I wanted fish, I’d immediately think ‘Battered Cod’. In fact, I think at one point I was so naive when it came to fish that I even thought, ‘this is what fish is, there are no other varieties’.
How wrong was I?! When I first discovered the flavour of Salmon I was immediately hooked. The flaky texture, how it tastes, it has to be my favourite type of fish out there. The majority of the time when I cook with Salmon, I’ll simply season it with some salt and freshly ground pepper, place it in some foil on a baking tray with some water beneath the foil parcel, and cook for around 11 minutes.
Here I’ve decided to jazz it up a little and give it that extra taste of The Orient. The dish has a nice kick and the elements of ginger and soy go very well together. If you like Salmon, you’ll love this dish.
2 tbsp x Dark Soy Sauce
2 tbsp x Chilli Sauce
1 tbsp x Shaoxing Rice Wine
1 tbsp x Sesame Oil
1 x Garlic Clove (peeled & thinly sliced)
3cm x Fresh Root Ginger (peeled and grated)
2 x Salmon Fillets
Sprinkling of Sesame Seeds
Boiled Sweet Potatoes & Boiled New Potatoes (to serve)
1. In a large bowl, mix together the soy sauce, chilli sauce, rice wine, sesame oil, garlic and ginger. Place the salmon fillets in the marinade, skin-side up and leave for 15-20 minutes (if you have time).
2. Peel the Sweet Potatoes and chop into bite-sized chunks. If you are also using the New potatoes, simply halve and quarter them. Place in a large saucepan of boiling water, on a high heat and boil for 20 minutes.
3. Pre-heat the oven to 180C (fan-assisted) and add about 200ml water to the baking tray.
4. After the marinating time is up, place the fillets individually in foil parcels (skin-side up), sprinkle sesame seeds over each of them, seal the parcels and add them to the baking tray.
5. Cook the salmon parcels for between 8-12 minutes, depending on your preference.
Serve with the mixed potatoes and some salad.