Everyday recipes
Salmon in XO sauce
See more recipes in this Week's Woman's Day.
INGREDIENTS
peanut oil, 2 tablespoons
eschalot, 1, finely chopped
garlic cloves, 3, finely sliced
ginger, 2cm, finely grated
water, ¼ cup
fish stock, ¼ cup
shaoxing cooking wine, ¼ cup
xo sauce, 2 tablespoons
sugar, 2 teaspoons
salmon, 4 x 180g fillets, skin removed
SALAD
snow peas, 200g, trimmed, thinly sliced
coriander, 1 bunch
green onions, 2, finely shredded
birdseye chilli, 1, finely chopped
METHOD
- Heat half oil in a wok or large frying pan on medium. Stir-fry eschalot 1-2 minutes, until tender. Add garlic and ginger and stir-fry 30 seconds, until fragrant. Stir in water, stock, wine, xo sauce and sugar. Bring to a simmer and cook 1-2 minutes, until slightly thickened.
- SALAD In a bowl, toss all ingredients together.
- Heat remaining oil in a frying pan on high. Season salmon to taste. Cook 3 minutes. Turn and cook a further 2-3 minutes for medium, or until cooked to your liking.
- To serve, spoon sauce over salmon and top with salad.
TOP TIP- Use other fish of choice for this, such as ocean trout, snapper or blue eye trevalla.
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