
Pan-Seared Salmon with Soursop Sauce
Get this quick and easy seafood recipe by Jack Lee from Home Cooked: Vietnam.
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Adventurous
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Grilling
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30 minutes
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20 minutes
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1 serving
Ingredients
- 200 grams Salmon
- 5 grams Zucchini
- 1 cup Brown rice
- 1 cup White rice
- 1 cup Shiitake mushroom
- Coconut oil
- Garnish:
- Broccoli, poached
- Carrot, poached
- Baby Tommatoes, poached
- Chillies
- Soursop sauce:
- 200 grams Soursop
- 1 whole Red pepper
- 50 grams Carrot
- 50 grams Celery
- Lemongrass
- ½ tablespoon Thyme
- 50 grams Onion
- 2 cup Chicken stock
- 2 tablespoons Corn starch
- Fish sauce
- Salt
- Pepper
Method
- Deskinned the salmon, seasoned with salt & pepper , seared in both side to achieve crispy surface
- Basting the fish with dill, bake in oven in 180 degree for 7 mins. Rest for 3 mins
- Knitted Zucchini:
- Zucchini thinly sliced, poached in hot water for 30 second
- Knit the zucchini into a checkedboard pattern
- Cook brown rice, then stir-fry with coconut oil
- Dice the Shiitake mushroom, and stir fried
- Mix the brown rice and the mushroom, then put inside the knitted zucchini
- The soursop sauce:
- Peel and deseed the soursop, take out the flex.
- Roast the red pepper in 30 mins, peel of the burnt skin, then deseed
- Dice the carrot, celery, lemongrass and onion
- Add thyme, chicken stock, corn starch, fish sauce, salt & pepper
Serve the baked salmon with the knitted zucchini and the soursop sauce, and garnish
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