MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indo Chinese Salmon Bowl For One
Categories: Chinese, Seafood
Yield: 1 Serving

MMMMM---------------------------SALMON--------------------------------
6 oz Salmon fillet; up to 8 oz
1 1/2 ts Dark soy
1 cl Garlic; minced
1 ts White vinegar; up to 2 ts,
- or to taste
1 ts Toasted sesame oil
2 tb Canola oil
1 Shallot; finely chopped
1 cl Garlic; finely chopped
1 sm Thai green chili; minced,
- or to taste
1 tb Fresh ginger; finely chopped
1/4 ts Coriander powder
Red chilli flakes; to taste
1 1/2 tb Maggi chilli tomato
- sauce -OR-
1 tb Tomato ketchup;
- mixed with cayenne
1/4 ts Garam masala
1/4 ts Honey; or to taste
Salt; to taste
Fresh cilantro
Vegetables (scallions, bok
-choy, etc) (optional)
Sriracha (optional)

MMMMM---------------------PICKLED VEGETABLES--------------------------
3 tb White vinegar
1 ts Sugar
1 Thai green chilli; minced
Salt; to taste
2 Radishes; up to 3, julienned
1 sm Persian cucumber; julienned

MMMMM------------------------FOR SERVING-----------------------------
1/3 c Leftover steamed jasmine or
- plain rice (optional)

An easy recipe of salmon chunks stir fried with asian flavors. Use it
as an outline and play around with the sauces/condiments used to suit
your taste.

Using a sharp knife, cut the salmon fillet in small cubes. In a bowl,
transfer the cubes and mix the soy, minced garlic, vinegar, and
sesame oil with it. Let sit for 10 minutes.

While the salmon is marinating, proceed to make the pickled
vegetables. In another bowl, mix up the vinegar, sugar, salt, and
minced green chili. Mix. Add the julienned vegetables and refrigerate.

In a pan or wok, heat up the canola oil to smoky. Immediately add the
chopped shallot, garlic, and ginger. Saute for 1 to 2 minutes until
you smell a nice aroma. Add the coriander powder. Saute for 1
minutes. Then add the marinated salmon along with [?]. Stir fry the
salmon on high for 3 to 4 minutes. They cook up fast so keep a close
eye. Towards the last minute of cooking add the chill-tomato sauce,
red chill flakes, garam masala, honey, and adjust the salt. Also,
check the tang from vinegar at the end of cooking. You can some more
if you like. Sprinkle fresh cilantro.

Serve immediately alongside some leftover rice and pickled vegetables
from the refrigerator.

Recipe by sanjo

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
indo-chinese-salmon-bowl-for-one.txt>

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