Sauteed and Braised Shetland Salmon Oriental Style
1 x 125g Shetland Salmon fillet portion
1 tsp cornflour
2½ tsp peanut oil
1 large garlic clove, crushed
1 tbsp rice wine
1½ tsp finely chopped garlic
4 spring onions finely shredded - white and green separate
½ cucumber, cut into fine strips
Drizzle sesame oil
Pinch sesame seeds - toasted
For the sauce:
1½ tbsp light soy sauce
1 tsp sugar
1½ tbsp light chicken stock
4 turns peppermill
Good pinch salt
Dry the salmon and coat with sifted cornflour. Mix together the sauce ingredients until the sugar and salt dissolve. Heat a wok over a high heat until it smokes, add 2 tbsp of peanut oil and the crushed garlic. Fry until lightly browned and discard.
Add the salmon and brown on both sides for approximately 20 seconds each side. Splash in the wine, remove from the heat. Spread the fish with chopped garlic, ginger and spring onion whites, and pour in the sauce. Return to a medium heat and bring to a simmer.
Cover and cook for approximately 4 minutes, add the spring onion greens, transfer to a hot bowl. Quickly sauté the cucumber strips in peanut oil, sesame oil, garlic and ginger, add the sesame seeds and serve on top of the salmon.