Salmon bellies braised in sweet soy and ginger
The high fat content in salmon belly makes it perfect for braising. If you can't get your hands on salmon belly, use a centre cut fillet and just trim the back so it's not too much thicker than the belly. And be sure to take it off the heat the second the fish is cooked through.
Salmon bellies braised in sweet soy and ginger
The high fat content in salmon belly makes it perfect for braising. If you can't get your hands on salmon belly, use a centre cut fillet and just trim the back so it's not too much thicker than the belly. And be sure to take it off the heat the second the fish is cooked through.
Cooking Instructions
- 1
Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the ginger and fry for 1 minute. Add the garlic and fry another 1 minute.
- 2
Lay the fish into the pan in a single layer, on top of the ginger and garlic. Let cook 2 minutes, then add the soy sauce and water. Turn the heat down the medium-low. Cover and let simmer for 10 minutes.
- 3
Remove the cover. Give the pan a shake to make sure nothing's sticking. Add a few grinds of freshly cracked black pepper, as well as the sugar and Maggi sauce. Let cook uncovered for 5 minutes, basting the sauce over the fish regularly. Do not flip the fish. Serve with a sprinkle of green onions.
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