| © Fresha-licious : Salmon in Oyster Sauce
|I am busy cooking my Teochew bah kut teh from scratch as I draft this post (see my recipe on Teochew bah kut teh here) . While waiting for the pork to be cooked to tender, I took advantage of the time to do this as I need to post this recipe before it goes to oblivion again like some of my recipes (sigh…)
We had this salmon dish a day before Frederick went back to Manila and that was more than a week ago (see? That’s what I meant. I still have almost 50 recipes waiting to be posted in my draft box) Anyway, Frederick loves salmon ONLY when it’s raw and it’s not cooked with sugar or as long as the salmon dish is not sweet nor too oily. And this dish is one that he said he likes but I know he doesn’t and was just trying to finish his plate so I won’t get offended L
I cooked only 300 g of salmon and usually if he likes a dish, he will finish it all off and will ask me to cook more of it next time. At that time thoug, 1/3 of the dish was left for me to finish off when I get the appetite to eat.
Well, I like salmon in sweet sauce on the other hand that’s the reason why I made this dish because I don’t want to be cooking sinigang nor paksiw again! And I want something sweet and savory too, you know (sniff)
So, if you’re not like my husband, you can try this 😉
Oh by the way, the teriyaki sauce I used is based on my usual recipe below. You can also see my teriyaki sauce recipe here – Saba Mackerel Teriyaki
SALMON IN TERIYAKI-OYSTER SAUCE
Salmon, cut into bite sizes – 300 g.
Oyster Sauce – 2 tbsp
Teriyaki sauce (see below)
Ginger – 1/2 inch
Onions, diced – 1 small
Garlic, crushed and minced – 3 cloves
Canola Oil – 2 tsp
Kikoman soy sauce – 2 tbsp
Mirin – 1 tbsp
Honey – 1/2 tbsp
Water – 1 tbsp
cornstarch – 1 tsp
- Mix the ingredients for the teriyaki sauce and the oyster sauce and set aside
- Heat oil in a pan and sauté the garlic and ginger, then the onion, then the salmon. Pan fry them until the salmon turns light brown.
- Add the sauce and continue stirring it until the sauce thickens.
Dish out and enjoy. Oh by the way, as for my bah kut teh, let’s see how long will it take me to post its recipe (sigh…)
© Fresha-licious (20April2012)