I have to apologise to all of you. It's unbelievable that I have only ever posted one seafood recipe. This changes as of now! Today I decided to make salmon in black bean sauce and fresh, verdant mange tout. I won't pretend to be a Thai food aficionado; the truth is that I had no idea how to cook salmon in a way that the pungent aromas wouldn't overwhelm other flavours. Baking salmon in a melange of shallots and black bean sauce and letting it marinate seemed to be the answer! The result was a spicy, tangy dish with plenty of tastes that complemented each other.
Servings: 3-4 portions
Prep+cooking time: 30 mins
Ingredients for the marinade
- 1/2 cup sesame oil
- small pinch dried red chilli
- 2 shallots
- 1 cup chicken stock
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp corn flour
- 1 tbsp lime
- 2 garlic cloves
- 1 thumb sized knob of grated ginger
- 3 heaped tbsp black bean sauce
- 1/4 cup grated carrots
- 1 cup mange tout
- 3 salmon fillets cut into 2 inch strips
1) Pre-heat the oven at 160°c/320F/gas mark 3.
2) To make the marinade, blend together all the ingredients apart from the carrots, mange tout and salmon. The marinade should be on the slightly salty, tangy side. Allow the salmon fillets to marinade for at least 20 minutes.
3) Throw in the rest of the vegetables and bake in the oven for at least 20 minutes.
4) Serve with jasmine or sticky rice.