Description:This is a dish we learned today at the Discovery Class at
CCA. It is delicious and a lot of fun to make!
Ingredients:- 1/2 c. ginger, peeled and chopped
- 1 tbsp. sichuan peppercorns
- 1/4 c. orange juice
- 1/2 c. cilantro
- 3 pcs. salmon fillets, 150 g. each
- 1/2 c. granulated sugar
- 2 tbsp. black pepper, ground
- 1 tbsp. peanut oil
Directions:- Combine the ginger, peppercorn, orange juice, and cilantro in a food processor and finely chop.
- Roll the salmon in the mixture, cover, and marinate at room temperature.
- Mix the sugar and black pepper.
- Heat the peanut oil in a saute pan over medium heat.
- Press the salmon (presentation side) into the sugar-pepper mixture.
- Saute seasoned side down first, to caramelize the sugar, about 2 to 3 minutes. Do not let the sugar begin to burn.
- Transfer the fish into a pan and baked in a preheated oven for 8 to 10 minutes.
Plating:
- Take out a big plate.
- Split the veggies ito four piles. Make sure they get equal amount of color. Grab a pile with tongs and drop on the plate. Do not fix!
- Place the fish on top of the pile of sauted mixed vegetables.
- Drizzle the fish with balsamic-soy reduction.
- Drizzle the plate with the lemongrass beurre blanc
- Serve with soba noodles or rice in a bowl on the side.
