Sweet and Sour Salmon, Marrow and broad beans soup (Dinner 21 Aug)

Straight after pan-fried, salmon is marinated with other veggies. This is a very summery salad with fish. 

Ingredients for two

<pan-fried salmon>
1-2 slices of Salmon (400g)
1 clove of garlic
1 teaspoon of grated ginger
1 tablespoon of mirin/sake
1 tablespoon of soy/oyster sauce
2 tablespoons of cornflour
2 tablespoons of vegetable oil
<Marinating sauce>
1 tablespoon of sugar
1 tablespoon of white wine vinegar or cider vinegar
1 teaspoon of say sauce
1 teaspoon of sesame oil
1/4 thin sliced round onion
1/4 thin sliced paprila


1. cut salmon into large bite sized pieces and season the pieces with mirin, grated garlic and ginger and soy sauce (or oyster sauce). Leave it for 5-6 mins.
2. Take out the salmon pieces over paper towel to remove extra moisture, dust them with corn flour. 

3. Heat up a large frying pan at midium-high temperature and pour vegetable oil then fry the salmon for 2-3 minutes in both sides
4. Add the deep-fried salmon pieces into the marine sauce. Mix well and top with chopped dill to serve.

Marrow soup


200g of marrow, peeled and cut into small bite sized
1-2 pieces of chicken thigh 
a hand ful of broad beans without skin
400cc of cold water
1/2 teaspoon of salt
2 teaspoon of mirin
2 teaspoon of soy sauce
1 teaspoon of grated ginger
1 tablespoon of cornflour


1. Chop the chicken thigh into pieces and beat it with a knife to make them rough minced

2. Put water, salt, mirin, soy sauce, ginger, chicken, marrow into a deep pan and bring them gently boiled for 5 mins till the marrow gets tender
3. Dissolve cornflour with 2 tablespoons of water and add into the pan. Bring it boil to make the soup thick and add the broad beans. Keep gently boiling for 2-3 mins till the beans are nicely done.

Total time to prepare: 45 minutes
Total cost: 6 pounds (2.50 for salmon, 1.5 for chicken, 2 for all veggies)

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