「潮州豆醬汁半煎煮三文魚扒」是滿分滋味在心頭。
Have you tried cooking Salmon fish in the Chiu Chow style?
1. Buy a piece of chill Salmon fish about 1 inch thick, preferably the fish steak in the belly with some fat. Remove all scales carefully.
2. Season the fish with some soya sauce, and coat the fish with some corn starch. Then run some cooking olive oil as the outside coat. Let it sit with the seasoning for no longer than 1 hour.
3. Heat a pan with some cooking olive oil (not Extra-virgin olive oil). Then put 2 to 3 big pieces of ginger and white part of green onion to fry in the oil. When you smell the fragrance of ginger and green onion, push them aside on the other side of the same pan.
4. The Salmon fish is oily, so no need to add in more oil to the pan. Turn to medium heat. Bring the Salmon into the hot pan to sear. Fry on one side only.
5. When you see the outside rim of the fish turned golden brown, then you can test to see if the under side of the fish is also golden brown. Searing the Salmon takes about 2 to 3 minutes.
6. During this time, get half bowl of hot water to mix with 1 table spoon of the Chiu Chow bean sauce ( 潮州普寧豆醬）or any light brown bean sauce (磨豉醬) that you get from any Chinese supermarket.
7. Run the hot bean solution over the Salmon fish. Make sure the solution covers the fish. You can add in more hot water. (Cold water is not suitable because it brings down the temperature of the pan).
8. Cover the pan for 4 to 5 minutes, then add in the herbs like Chinese Celery (中芹） or fresh basil or fresh cilantro (corriander). Then cover for 1 minute or when you smell the herbs.
Serve and enjoy.