Brazilian recipe
Matamis-asim na salmon na may maanghang na gulay (Salmão agridoce com legumes picantes)
Masarap na salmon na may matamis-asim na sarsa at malutong, bahagyang maanghang na gulay. Bagay sa mabilis at masustansiyang hapunan.
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Mga sangkap
1/2 red cabbage (about 400 g)
1 carrot
1 cup (tea cup) frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 dedo-de-moça chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks), about 500 g
1 tablespoon vegetable oil (for grilling the salmon)
1/2 cup (tea cup) rice vinegar
1/4 cup (tea cup) soy sauce
3 tablespoons honey
1 teaspoon cornflour
1 carrot
1 cup (tea cup) frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 dedo-de-moça chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks), about 500 g
1 tablespoon vegetable oil (for grilling the salmon)
1/2 cup (tea cup) rice vinegar
1/4 cup (tea cup) soy sauce
3 tablespoons honey
1 teaspoon cornflour
Saan makakahanap ng mga sangkap
Hanapin ang gulay, bawang, luya, honey, basil at bigas sa palengke o supermarket. Ang salmon, edamame, rice vinegar, soy sauce, sesame oil at cornflour ay karaniwang nasa malalaking supermarket o Asian grocery; frozen green peas ay pamalit lamang sa edamame.
Paraan ng paghahanda
- Cut the red cabbage into pieces of about 3 cm
- Transfer the cabbage to a bowl, wash well under running water and leave to drain in a sieve
- Peel the carrot and cut it in half lengthways, then into 0.5 cm half-moons
- Peel and cut the onion into large 3 cm cubes
- Peel the garlic, cut it in half and slice each half into thin strips
- Wash, dry and cut the dedo-de-moça chilli in half, discard the seeds and slice into thin strips
- Heat 1 tablespoon vegetable oil in a large frying pan over medium heat
- Add the carrot and onion, season with a pinch of salt and sauté for 3 minutes, until the onion wilts and the carrot begins to soften
- Add the garlic, ginger and dedo-de-moça chilli and sauté for 1 more minute to release the aromas
- Drizzle in 1/2 tablespoon vegetable oil, add the red cabbage and season with salt
- Sauté for 2 minutes, just until the cabbage begins to wilt while keeping its crunch
- Add the frozen edamame and stir for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- When serving, finish the vegetables with the fresh basil leaves
- In a measuring jug, mix the rice vinegar, soy sauce, honey and cornflour, stirring well to dissolve the starch
- Return the frying pan to high heat and drizzle in 1 tablespoon vegetable oil
- Place the salmon fillets in the hot pan and sear for 3 minutes on one side
- Turn the salmon and sear for another 2 minutes on the other side; the fish should not cook completely at this stage
- Remove the salmon from the frying pan and set aside on a platter
- Discard the excess fat from the frying pan and return it to high heat
- Pour the sweet-and-sour sauce mixture into the frying pan; the sauce will bubble and then begin to thicken
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches the desired consistency (thick and glossy)
- Return the seared salmon to the frying pan with the sauce
- Spoon the sauce over the salmon and cook for 1 more minute to finish cooking and bring the flavours together
- Serve the sweet-and-sour salmon drizzled with the sauce, with the sautéed vegetables and rice
Mga Obserbasyon
Pinagsasama ng putahe ang makatas na salmon na ginisa sa kawali, matingkad na matamis-asim na sarsa, at mga gulay na mabilis na ginisa na may kaunting anghang. Balanse, malasa at praktikal ito para sa mabilis na pagkain.
Ang pulang repolyo, karot, sibuyas, bawang, luya at edamame ay nagbibigay ng makulay at malutong na base. Ang dedo-de-moça chilli ay nagbibigay ng banayad na init na hindi nananaig sa ibang lasa.
Simple ang paghahanda kaya abot-kaya kahit sa baguhan, pero elegante ang resulta para sa espesyal na okasyon. Ang sarsa mula sa rice vinegar, soy sauce at honey ang nagbibigay ng kinang at tamang contrast ng lasa.
Ang pulang repolyo, karot, sibuyas, bawang, luya at edamame ay nagbibigay ng makulay at malutong na base. Ang dedo-de-moça chilli ay nagbibigay ng banayad na init na hindi nananaig sa ibang lasa.
Simple ang paghahanda kaya abot-kaya kahit sa baguhan, pero elegante ang resulta para sa espesyal na okasyon. Ang sarsa mula sa rice vinegar, soy sauce at honey ang nagbibigay ng kinang at tamang contrast ng lasa.
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