60 ml mirin (Japanese sweet rice wine)
50 grams soft light brown sugar
60 ml soy sauce
2-4 pieces of salmon
2 tablespoons rice wine vinegar
2 spring onions sliced
Stir fried greens
2 pak coy, base chopped off
2 bunches of kai laan
1tbsp vegetable oil
2 tbsp. soy sauce
2 tbsp. ketchup manis
1/2 tsp grated ginger
- Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 2-4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
- Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
- Meanwhile add your kai laan to a wok, with a vegetable oil. Cook for 1-2 minutes, then add pay choy, soy, ketchup manis and ginger to the wok. Cook until greens are tender.
- Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan, and warm through.
- Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
- Serve with rice or noodles as you wish, and your stir fried greens.
Sally Muir – Dietitian