Recipe Ingredient
- 1kg salmon (cut into 5cm thick pieces)
- 20g winter bamboo shoot (cut into 2cm-long, 1cm-thick pieces)
- 10g Chinese mushrooms
- sliced ham
- 20g ginger
- 20g spring onions
- leeks, cut into sections
- 20g Chinese wine
- 15g sugar
- 40g soya sauce
- pinch of salt
- 1.2kg water
- a few drops of sesame oil
- a pinch of dried chilli
Instructions
- Brush the salmon with soya sauce and fry until golden brown. Remove oil from pan and add Chinese wine. Cover and braise until the salmon is cooked.
- Add the remaining ingredients (apart from the sesame oil and leeks) and cook on high heat for three minutes.
- Turn the heat down and simmer for 25 minutes.
- Pour into a casserole, cover and cook for a further 15 minutes on a low heat.
- Garnish with leeks and sesame oil.
