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Add a photoServings: 9
Ingredients
- 2 piece salmon fillet weighing about170g each
- 1 x little oil
- 1 Tbsp. ketjap manis
- 3 Tbsp. dry sherry
- 4 Tbsp. water
- 1Â 1/2 x cm piece of gingercut into fine matchsticks
- 1 sm clv garlic sliced
- 1 x few minced chlves or possibly coriander leaves
Directions
- Heat a heavybased frying pan till searingly warm
- Brush the cut side of the salmon with oil.
- Plop the salmon cut side down onto the ungreased pan.
- Cook for about 1 minute till browned underneath.
- Brush the skin with oil and turn over.
- Cook for a further 23 min till the skin is browned and crisp.
- Remove and keep hot.
- Mix ketjap manis sherry and water.
- Pour into the pan and add in garlic and ginger.
- Bring to the boil stirring and simmer for a few min till reduced to a sticky glaze.
- Retum the fish to the pan tum to coat and serve with the bits of ginger and garlic.
- Sprinkle with herbs.
- Use a heavybottomed pan and get it ferociously warm so as to crisp the skin while keeping the heart pink and moist. Ketjap manis is Indonesian soy sauce thick dark sweet and salty. It is a superb condiment. Some supermarkets sell it though you may have to look in oriental food stores.
- Serves 9
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 9 servings | |
| Calories 100 | |
| Calories from Fat 53 | 53% |
| Total Fat 5.91g | 7% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 27mg | 1% |
| Potassium 165mg | 5% |
| Total Carbs 0.77g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 9.01g | 14% |
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