Pan
Seared Salmon with Soybeans
and Bean Curd in Sinigang Broth
By Executive
Chef Gordon Landy, Peninsula Manila, Phillippines
Made
with:
Sinigang Soup
Sinigang,
with fish or shrimp, is a soup whose sourness
comes from the pulp of the bulbous tamarind.
It usually comes with water spinach or swamp
cabbage, also known as kangkong, a vegetable
with narrow heart-shaped leaves. Asian food
stores may sell blocks of tamarind pulp to be
used for soups.
Serves:
6 portions
Ingredients
/ Methods:
(Measurements in Metric)
Salmon (fresh salmon filiet, skin removed) 900
g. (150 g. x 6 portion)
30 ml. Extra Virgin Olive Oil
TT Salt
TT White Pepper (fresh ground)
Procedure:
Season salmon fillets with salt and pepper.
Sear the fillets in olive oil over high heat,
turning only once. Cook until medium done. Set
aside.
Sinigang
Broth Ingredients:
350 ml Rich Fish Stock
3 g. Garlic (crushed)
50 g. Shallots (sliced)
60 g. Tamarind (unripe, crushed)
100 g. Tomato (chopped)
10 g. Ginger (sliced)
10 g. Finger Chilies
TT Fish sauce
TT Salt
TT White pepper (freshly ground)
Procedure:
SOver high heat, bring the fish stock to boil.
Add garlic, shallots, tamarind, tomato, ginger
and chilies, and season with fish sauce, salt
and pepper. Simmer for 10 minutes and adjust
the seasoning. Strain and reserve.
Vegetable
Garnish Ingredients:
210 g. Fresh Soybeans (blanched)
60 g. Okra (cut into eight pieces lengthwise
and blanched)
120 g. White Radish (blanched, diced
120 g. Asian Eggplant (cut into batons, blanched)
120 g. Water Spinach
60 g. Green Mango (diced)
60 g. Leeks (cut into julienne, blanched)
45 ml Peanut Oil
204 g. (6 pieces x 2) cherry tomatoes (halved)
120 g. Japanese Bean Curd (diced)
TT Salt
TT White pepper (freshly ground)
Procedure:
Saute the soybeans, okra, white radish, eggplant,
water spinach, green mango and leeks in peanut
oil over medium heat. Season with salt and pepper.
Moisten with 25 ml of sinigang broth. Add cherry
tomatoes and Japanese bean curd, Adjust seasoning.
Additional
Garnish Ingredients:
12 pieces Crispy Salmon Skin
6 pieces Dried Chilies
48 slices Fried Eggplant
6 pieces Lemon Grass
30 ml Chili Oil
For
Salmon Skin:
Slice salmon skin into 12 long pieces, put on
baking sheet and bake at a low temperature,
about 120 degrees Fahrenheit, in the oven, checking
periodicalIy, until crispy.
Assembly:
Divide the vegetable garnish evenly into 6 hot
soup plates, reserving a small amount to place
on top of the salmon. Place cooked salmon on
the vegetables. Spoon in 50 ml of hot sinigang
broth. Place the reserve vegetable garnish on
top of the salmon. Garnish with crispy salmon
skin, dried chilies, fried eggplant and lemon
grass. Drizzle the chili oil into the broth.
Serve immediately.
Other
Great Chef
Recipes:
Braised
Lamb Shank Kaldereta
Guinea
Fowl Tinola with Green Papaya & Shiitake
& Woodear Mushrooms
Mille
Feuille of Green Mango, Palm Heart and Lobster,
Patis-Dayap and Honey Vinaigrette
Pan
Seared Salmon with Soybeans
and Bean Curd in Sinigang
Broth
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