Grilled salmon with pak choi, ginger, oyster sauce and rice
2 servings
60 minutes
Grilled salmon with pak choi, ginger, oyster sauce, and rice is a masterful blend of seafood freshness and the refined flavors of Japanese cuisine. The dish's roots trace back to the traditional Japanese philosophy of simplicity and balance of flavors. Grilled salmon achieves a crispy crust while remaining juicy inside, and the aromatic wok with pak choi and ginger complements it with delicate, slightly spicy notes. Oyster sauce adds depth and richness, perfectly pairing with silky rice that absorbs all the aromas. The dish is ideal for both a cozy dinner at home and a festive meal, impressing with the harmony of ingredients and vibrant taste.
1
Preheat the grill. Place the fish on the oiled surface, skin side down, and grill for 2 minutes, then flip and grill for another 6 minutes.
- Salmon fillet: 2 pieces
- Vegetable oil: 2 teaspoons
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Sauté minced garlic and ginger for 5 seconds, then add finely chopped onion, chili, and chopped pak choi, cooking for 30 seconds. Bring water to a boil and pour it into the wok, adding oyster and soy sauces, then sugar and salt. Bring to a boil, add peas, and cook for 1 minute. Pour in wine and sesame oil.
- Garlic: 1 clove
- Grated ginger: 1 tablespoon
- Red onion: 1 head
- Red chili pepper: 1 piece
- Pak choi (bok choy): 2 heads
- Water: 500 ml
- Light soy sauce: 2 teaspoons
- Oyster sauce: 1 tablespoon
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Snap peas: 14 pieces
- Mirin: 1 tablespoon
- Sesame oil: 1 tablespoon
3
Mix corn flour with a little water to make a paste. Take 2 tablespoons of sauce from the wok and add it to the paste. Pour everything into the wok and cook over medium heat, stirring, for 5 minutes.
- Cornmeal: 1 teaspoon
4
Divide the rice into 2 bowls, place the fish on top, and drizzle with sauce.
- Rice: to taste
