Ông Táo's Kitchen
Vietnamese Chinese militaries to promote joint research cooperation
1.
 |
| Salmon fillet |
Viet Nam News
with chef Patrick Ho from Fortuna Hanoi Hotel
This is another dish worth tasting for those who are fans of salmon. The pan fried salmon is topped with flavourful sesame sauce which is sweetened with sugar and soured with rice vinegar. The fillet lies on a bed of stir-fried Hong Kong Kalian and is garnished with toasted sesame seed. Cheers!
Ingredients: serves 4
- 1.5 lb salmon or use four 6-ounce salmon fillets
- 3 tsp sesame oil
- ¼ cup honey
- 2 tsp lemon juice or lime juice, freshly squeezed
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 1 tsp red curry paste
- 3 tsp sesame seeds, toasted
- Salt and pepper to taste
 |
| Chef Patrick Ho |
- Method:
- Preheat the oven to 176oC.
- In a small pan on low heat, whisk together the sesame oil, honey, rice vinegar, lemon juice, soy sauce and red curry paste until honey melts and blends with other ingredients.
- Place salmon skin-side down in a baking dish, pour half the sauce over it, bake for about 10 minutes. Remove from oven. Increase oven temp to broil. Place the fish back in the oven and broil for 5-7 more minutes, brushing with the sauce.
- Remove skin from the salmon, pour sauce from the baking dish back into the small pan in step 2 (to the remaining half of the sauce) and reduce it slightly on medium heat. Pour the reduced sauce (glaze) over the salmon. Sprinkle with toasted sesame seeds.
