Quick and easy salmon with pak choy in oyster sauce

May 6, 2007 at 11:40 am Leave a comment

salmon-pak-choy.jpg

The flavours of oyster and soy sauces marry wonderfully with both fish and with green vegetables. This dish was a 10 minute knock together on a tuesday night. Yet if I’d paid $30 for it in a restaurant I wouldn’t have complained. The salmon had been frozen too!

Ingredients:
~80g salmon fillet
~1 bulb pak choy, end chopped off and individual leaves washed and drained
~2cm cube of ginger, finely grated
~ 1 tablespoon oyster sauce
~ 1 tablespoon soy sauce

Method:
Pan sear the salmon over high heat, 1-2 mins each side (for medium-rare, longer for well done). Set to one side. In a saucepan, stirfry the ginger and pak choy in a little sesame oil for 30 seconds. Add the sauces, reduce heat and cover for 2 mins.

At the end of the cooking period, the pak choy should be steamed through, such that the white ends are softened and the green leafy ends have wilted. To serve, place 1/2 cup steamed white rice on a plate. Top with the pak choy and then the salmon fillet. Pour over 1 tablespoon of the sauce from the vegetables and serve immediately.

Serves 1. Calories in this dish are approximately 300, which includes the rice.

Serve with either a light red wine, or a dense white wine.

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Entry filed under: food.

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