Pan-baked salmon trout with oriental mushrooms

By admin
20 April 2010

MUSHROOMS

15 ml (1 T) sesame oil

30 ml (2 T) canola oil

2 cloves garlic, crushed

15 ml (1 T) fresh ginger, grated

2 leeks, sliced in thin rings

200 g baby button mushrooms

5 ml (1 t) fish or oyster sauce

10-15 ml (2-3 t) soy sauce

5 ml (1 t) sugar

handful of coriander leaves, chopped

FISH

4 portions (180 g each) salmon trout

salt

oil for frying

a few drops rice vinegar

fresh asparagus, steamed, for serving

MUSHROOMS

Heat the oil in a pan and stir-fry the garlic, ginger and leeks until soft. Add the mushrooms and stir-fry until slightly browned. Add the fish sauce, soy sauce and sugar and mix through. Sprinkle over coriander leaves.

FISH

Heat the oil in a pan and place the fish portions skin side down in the pan. Fry until the skin is slightly crisp. Turn the

fish over, cover the pan and steam-fry until just done. Sprinkle over a few drops of rice vinegar and season with salt while the fish is cooking.

TO SERVE 

Place the asparagus on a plate and put the fish on top with a spoonful of mushrooms.

VARIATIONS

Use kabeljou, Cape salmon, butterfish or hake fillets (skin intact). Roll in 60 ml cake flour seasoned with 30 ml

Chinese five-spice powder and fry.

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