Salmon bellies braised in sweet soy and ginger. Great recipe for Salmon bellies braised in sweet soy and ginger. The high fat content in salmon belly makes it perfect for braising. If you can't get your hands on salmon belly, use a centre cut fillet and just trim the back so it's not too much thicker than the belly.
In a small bowl, toss the ginger with the flour. Remove the ginger sticks to a paper-towel lined plate and sprinkle them lightly with salt. While the salmon cooks, we'll make the super-easy sweet ginger soy glaze. You can cook Salmon bellies braised in sweet soy and ginger using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Salmon bellies braised in sweet soy and ginger
- It’s 1 of thumb-sized nub ginger, peeled, cut into very thin matchsticks.
- Prepare 8 cloves of garlic, sliced thinly.
- You need 650 g of salmon belly, boneless, skinless and trimmed.
- You need 2 tbsp of soy sauce.
- Prepare 2 cups of water.
- Prepare 1 tsp of sugar.
- It’s 1 tbsp of Maggi sauce.
- It’s 3 of green onions, chopped.
The soy sauce brings salty, savory flavors to the coating while the honey sweetens things up. Combine them together over low heat and you get a glaze that will pair perfectly with our steamed salmon. This Sweet Soy Braised Pork Belly is one of those Slow Cooker recipes that's a sure crowd pleaser. Melt in your mouth pork belly braised in a lightly spiced sweet soy sauce.
Salmon bellies braised in sweet soy and ginger step by step
- Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the ginger and fry for 1 minute. Add the garlic and fry another 1 minute..
- Lay the fish into the pan in a single layer, on top of the ginger and garlic. Let cook 2 minutes, then add the soy sauce and water. Turn the heat down the medium-low. Cover and let simmer for 10 minutes..
- Remove the cover. Give the pan a shake to make sure nothing's sticking. Add a few grinds of freshly cracked black pepper, as well as the sugar and Maggi sauce. Let cook uncovered for 5 minutes, basting the sauce over the fish regularly. Do not flip the fish. Serve with a sprinkle of green onions..
Turn the salmon and spoon the ginger-soy glaze on top. The simmering sauce for Japanese braised fish is often a combination of staple ingredients in Japanese cooking which includes soy sauce, sake, mirin, and sugar. The flavor profile of the sauce is primarily soy, but depending on the chef, the sweetness of the nitsuke varies. Whisk together the sauce – soy, ginger, lime juice, garlic, dry mustard, and brown sugar in a bowl. Spray a skillet with nonstick spray and heat over medium heat.