Salmon bellies braised in sweet soy and ginger
Salmon bellies braised in sweet soy and ginger

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salmon bellies braised in sweet soy and ginger. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Salmon bellies braised in sweet soy and ginger. The high fat content in salmon belly makes it perfect for braising. If you can't get your hands on salmon belly, use a centre cut fillet and just trim the back so it's not too much thicker than the belly.

Salmon bellies braised in sweet soy and ginger is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Salmon bellies braised in sweet soy and ginger is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook salmon bellies braised in sweet soy and ginger using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Salmon bellies braised in sweet soy and ginger:
  1. Make ready 1 thumb-sized nub ginger, peeled, cut into very thin matchsticks
  2. Take 8 cloves garlic, sliced thinly
  3. Take 650 g salmon belly, boneless, skinless and trimmed
  4. Take 2 tbsp soy sauce
  5. Make ready 2 cups water
  6. Take 1 tsp sugar
  7. Prepare 1 tbsp Maggi sauce
  8. Make ready 3 green onions, chopped

This is tasty recipe, but broiling this salmon doesn't do it any justice. The marinade is just too good. This Sweet Soy Braised Pork Belly is one of those Slow Cooker recipes that's a sure crowd pleaser. Melt in your mouth pork belly braised in a lightly spiced sweet soy sauce.

Steps to make Salmon bellies braised in sweet soy and ginger:
  1. Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the ginger and fry for 1 minute. Add the garlic and fry another 1 minute.
  2. Lay the fish into the pan in a single layer, on top of the ginger and garlic. Let cook 2 minutes, then add the soy sauce and water. Turn the heat down the medium-low. Cover and let simmer for 10 minutes.
  3. Remove the cover. Give the pan a shake to make sure nothing's sticking. Add a few grinds of freshly cracked black pepper, as well as the sugar and Maggi sauce. Let cook uncovered for 5 minutes, basting the sauce over the fish regularly. Do not flip the fish. Serve with a sprinkle of green onions.

Poh says "My favourite thing about making this in the Crock-Pot® Express Crock XL Multi-Cooker is you can just walk away and get on with other things. Once both sides are nicely browned, add the ginger back to the wok along with the scallions, shaoxing wine, sugar, vinegar, dark soy sauce and light soy sauce. Keep the heat at medium low, and cook the fish by continuously spooning the cooking liquid over the fish. Combine the sugar, water, bourbon, soy sauce, honey, lime juice, ginger, salt, pepper and garlic in a shallow dish large enough to hold the salmon. The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake.

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