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"80 g : salmon, fillet, Norwegian, chilled, cut into 2 pieces
10 g : ginger, pickled
1 tbsp : sauce, soy-five spice
1 pch : coriander, leaves, fresh (Chinese parsley), for garnish
0 . : The Five Spice Black Soya Sauce
1 tbsp : five spice, powder
2 no : cinnamon, stick
3 no : cloves
3 no : star anise
1 l : stock, fish
1 l : sauce, soya dark
250 ml : vinegar, raspberry
"
10 g : ginger, pickled
1 tbsp : sauce, soy-five spice
1 pch : coriander, leaves, fresh (Chinese parsley), for garnish
0 . : The Five Spice Black Soya Sauce
1 tbsp : five spice, powder
2 no : cinnamon, stick
3 no : cloves
3 no : star anise
1 l : stock, fish
1 l : sauce, soya dark
250 ml : vinegar, raspberry
"
Preparation
Heat the pan with 1 tablespoon of oil. Season salmon medallion with salt and pepper.
Pan-fry until meduim done.
Arrange on dinner plate and garnish with pickled ginger. Serve with five spice soya.
Pan-fry until meduim done.
Arrange on dinner plate and garnish with pickled ginger. Serve with five spice soya.
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