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

Directions

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

Ingredients

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

Directions

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)