If you’re in the mood for a tasty and fancy-sounding dish that’s actually pretty straightforward to make, then this Shaoxing Glazed Salmon with Charred Pak Choi might be just what you need.
It’s basically a sweet and savoury glazed salmon that’s got a little kick from Chinese rice wine (Shaoxing wine), and it’s served with grilled Pak choi greens that are charred just enough to add some smokiness.
When you use Shaoxing wine in cooking, the alcohol content mostly cooks off, leaving behind its unique flavour profile. Think of it as a flavour booster that helps balance out the different elements of a dish.
Shaoxing wine has this slightly nutty, earthy, and mildly sweet taste that can really enhance the overall taste of your food.
When you char Pak choi just right, its natural flavours intensify, offering a really tasty combination of smokiness and a signature crisp-tender texture that’s simply irresistible.
Shaoxing Glazed Salmon with Charred Pak Choi
Ingredients
- 60ml Shaoxing (Chinese wine)
- 50g soft light brown sugar
- 60ml light soy sauce
- 2 glove of garlic grated
- 2 tsp freshly grated ginger
- 4 salmon fillets
- 2 tbsp rice wine vinegar
- 4 Pak Choi
- 2 tbsp of garlic oil
- 2 spring onions
- 1 tbsp toasted sesame seeds
Directions
- Mix the Shaoxing, brown sugar, rice wine vinegar, soy sauce, ginger, and garlic in a dish large enough for your salmon fillets to fit into. Marinate the salmon for about 3 minutes on each side.
- Bring a pan of water to the boil and blanch the Pak Choi for 2 minutes. Drain, and pat dry with kitchen paper. Half the Pak Choi longways then toss in the garlic oil with salt and pepper to season.
- Heat a large frying pan and remove the salmon from the marinade. Cook the fish for 2 minutes and then turn over, add the marinade mixture to the pan, and cook for another 2 minutes. The marinade will reduce into a beautiful glaze.
- Place the Pak Choi, cut side down, in really hot griddle pan. Leave it alone to cook for 2 to 3 minutes to give it a nice, charred colour and texture. Check the Pak Choi is cooked by piercing the stems with a knife to ensure they are tender.
- Transfer the salmon & Pak Choi to serving plates and pour the remaining glaze from the pan over the fish. To finish, sprinkle over sesame seeds and finely sliced spring onions.
