Kung Pao Salmon


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Heading out to a pot luck dinner party for 12.

Whipped up a salmon kung pao dish.

Sauce was homemade. I halved this recipe below. Recipe makes a lot of sauce, halved, around 4 cups or so.

1736645810773.jpeg

Also steamed 2 cups rice (raw) which yields 4 cups cooked.

Sauce recipe original measurements. I halved everything here and did add 2c brown sugar to balance the soy sauce (I don’t use tamari).

4c. Tamari

4c. Shaoxing Wine

2c. Rice Vinegar

2c. Brown Sugar

200g Ginger

200g Garlic

.5c. Chili Crisp (Stuff at the bottom of the chili oil) or Sambal sauce

Blend.

[Using a Vita-prep here, just blast it. Should be smooth.]

Transfer to a pot, and bring to a roaring boil.

[You'll need to catch it the second in rolls. It will boil over very quick. The moment it rolls, add the slurry]

Add cornstarch slurry of:

.5c. Corn Starch

.5c. Water

Stir to thicken, remove from heat.

...

Cool and store. This is very stable.
 
ChuckO said:
I’d enjoy a bowl of that! (bowls hold more than plates) nicely done Brett
Click to expand...
It was really good. That sauce came out great. I tossed some sambal in it instead of toasting the hot red peppers. The crowd doesn’t do heat like I do so I had to be kind not to give them colon blow.

Go for it.

The salmon was cubed, seasoned with salt, white pepper and gran garlic. Then a splash of sherry (or xioshing wine) then a light amount of cornstarch and then a drizzle of avo oil. Flash seared in an oiled wok and pulled rare.

Did the veggies next in the wok and then sauced it all. Then poured atop the salmon.

Zukes, red and orange peppers and some wok toasted peanuts.

Topped with fresh green onion and served.
 
You must log in or register to reply here.

 

Back
Top