Grilled Salmon with Bok Choy, Ginger, Oyster Sauce, and Rice

Main Dishes | Japanese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Grilled Salmon with Bok Choy, Ginger, Oyster Sauce, and Rice

Ingredients

Smoked haddock fillet - 2 pieces
Garlic - 1 clove
Vegetable Oil - 2 teaspoons
Grated Ginger Root - 1 tablespoon
Spanish onions - 1 head
Mild Chili Spice - 1 piece
Baby Bok Choy - 2 heads
Water - 17 fl oz
Soy Sauce - 2 teaspoons
Oyster Mushrooms - 1 tablespoon
Salt - 1 teaspoon
Sugar - 1 tablespoon
Snap Peas - 14 pieces
Apple Wine - 1 tablespoon
Sesame Oil - 1 tablespoon
Corn Starch - 1 teaspoon
Rice - to taste

Step by Step guide

Step 1

Preheat the grill. Place the fish on an oiled surface, skin side down, and grill for 2 minutes, then flip and grill for another 6 minutes.

Step 2

Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add vegetable oil. Sauté the minced garlic and ginger for 5 seconds, then add the finely chopped onion and chili, and chopped bok choy, cooking for 30 seconds. Bring the water to a boil and pour it into the wok, adding the oyster and soy sauces, then the sugar and salt. Bring to a boil, add the peas, and cook for 1 minute. Pour in the wine and sesame oil.

Step 3

Mix the cornstarch with a small amount of water to form a paste. Take 2 tablespoons of the sauce from the wok and add it to the paste. Pour everything back into the wok and cook over medium heat, stirring, for 5 minutes.