Pan Fried Salmon With Homemade Sauce 自創香煎三文魚

I first cooked this dish in my tiny one bedroom apartment more than a decade ago and it has been a favourite of the tummies' kitchen ever since. This is the result of trying to recreate teriyaki salmon without the proper ingredients.We never named this much loved dish of ours; one of the tummies normally would just request for 'salmon with the brown sauce', hopefully he will start calling it by its newly given name from now on.
P.S sea trouts is a great substitute for salmon.

serves 4 as part of a Chinese meal

you'll need;

4 (200 g) salmon fillets skin on

1 shallot, chopped

3 garlic cloves, chopped

2 cm knob ginger chopped

10 cm knob of ginger, julienne 

1 spring onion, julienne

1 bunch of broccolini*, blanched briefly just before serving

* broccolini is a cross between Broccoli and Kailan

for the sauce;

3 tbs of good quality oyster sauce*

2 tbs of light soy

1 tbs of dark soy

2 tbs of kecap manis

1 tsp of sesame oil

2 tbs of sugar

3 tbs of Chinese cooking wine

dash of white pepper

corn flour solution

* I strongly recommend Lee Kum Kee premium oyster sauce (李錦記舊庄蠔油）

Prepare the aromatics.

Fry julienne ginger til crisp, drain well and set aside.

Pan fry salmon fillets skin side down for 2 minutes then a further 4 minutes on the other side. I like the fish to be pink in the middle, adjust the cooking time accordingly to suit your taste.

Saute the chopped ingredients with a little oil then add in the sauce ingredients. Cook for a minute then thicken the sauce a little with some corn flour solution. Blanch broccolini at the same time.

Place salmon fillets skin side up in a shallow bowl, arrange broccolini around the fillets and pour the sauce over. Finally sprinkle the dish with crispy ginger and spring onion julienne.