This recipe is best with
Recipe Ingredient
- 2x200g fresh salmon fillet
- Marinade:
- 2 tablespoons bottled Char Siew sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Sauce:
- 40g butter
- 1 tablespoon honey
- 1 tablespoon Char Siew sauce
- 1/4 cup water
- 200g potato, peeled and shredded
- 1/8 teaspoon salt
- 150g broccoli, cut into florets
- 6 cherry tomatoes
- 2 tablespoons butter
- Garnishing:
- 10g rice vermicelli (su hoon), deep fried
- 1 teaspoon sesame seeds, toasted
Instructions
- Season salmon with the marinade for at least an hour.
- Place the 40g butter for the sauce in a non-stick pan to melt over a low flame. Sear the salmon skin side down for about 8 minutes until cooked, basting constantly with the hot butter. Remove salmon onto serving plate.
- Pour the rest of the sauce ingredients into the melted butter in the pan. Bring to a boil. Remove.
- Season the shredded potato with salt. Pan-fry the potato in round patties in some oil until golden at the edge.
- Blanch the broccoli and cherry tomatoes in hot water to which has been added a teaspoon salt and a teaspoon oil. Plunge into cold water, drain and toss in the butter.
- To serve, drizzle Char Siew sauce on the salmon and arrange the potato and vegetables on the plate. Garnish with the fried vermicelli and sesame seeds.
