Fragrant Scallion with Salmon Stew Recipe

Salmon filets - stewed with fresh ginger, scallion, chilies, and other Chinese seasonings. A good seafood recipe for the beginning Chinese cook.

 

Wok, bowl, serving bowls.

14 oz./400g salmon filets, cut into 1-inch chunks

1 stalk scallion, cut into 1/2 inch sections

8 chilies

5 slices ginger

1 cup stock

1 tbsp.Chinese rice wine, or dry sherry

1 tbsp.cornstarch

1 tbsp.light soy sauce

1 tbsp.chicken essence

1 tbsp.white sugar

5 tbsps.vegetable oil for deep-frying

1. In a big mixing bowl, add salmon filets, 1 tbsp.Chinese rice wine, 1 tbsp.light soy sauce, and 1 tbsp.cornstarch, mix them well and let marinate for 20 minutes.

2. Heat 5 tbsps.vegetable oil in a wok over medium heat until it is shimmering on the bottom, but not yet smoking, deep fry the marinated salmon filets over medium high heat until golden, which will take about 1-2 minutes (P1).

P1

3. Pour off the excess oil from the wok, leaving about 2 tbsps. in it, saute chilies, scallion sections, and ginger slices until aromatic, about 30 seconds, then add the cooked salmon filets back, pour into 1 cup stock, stir into 1 tbsp.chicken essence, and 1 tbsp.white sugar, keep cooking over medium heat (P2).

P2

4. When boiling, dail down to low and simmer another 2 minutes until all the flavors have absorbed.

5. Ladle into warmed serving bowls and serve (P3).

P3