Pan-fried salmon trout with Oriental mushrooms

By admin
29 November 2011

Serves 4

Preparation time: 20 min

Cooking time: 15-20 min


15 ml (1 T) sesame oil

30 ml (2 T) canola oil

2 cloves garlic, crushed

15 ml (1 T) grated fresh ginger

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 fresh coriander, chopped


oil for frying

4 portions (180 g each) salmon trout

a few drops of rice vinegar and salt


fresh asparagus, steamed


Heat the oil in a pan and stir-fry the garlic, ginger and leeks until soft.

Add the mushrooms and stir-fry until lightly browned.

Add the fish or oyster sauce, soy sauce and sugar and mix. Sprinkle with the fresh coriander.


Heat the oil in a pan. Put the fish in the pan skin side down.

Fry until the skin is slightly crisp.

Turn the fish, cover and steam-fry until just done.

Sprinkle with rice vinegar and salt while cooking.


Put the asparagus on a plate. Top with the fish and mushrooms.

Variation Use kabeljou, Cape salmon, butterfish or hake fillets (skin intact).


Salmon trout skin is slippery. To remove, rub the skin with salt to give you a firm grip, cut the skin at the tail and use pliers to peel it off.

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