- Serves 4
- Prep Time: 10 mins
- Cook Time: 20 mins
- 2 packs Mowi raw salmon
- Jasmine rice enough for 4 people – cook the rice as per pack instructions
- 120g Choy sum or pak choi – washed and trimmed
- 2 tbsp Sunflower oil
- 100g Onions – finely diced 1 medium sized onion or ½ large onion
- 2 cloves Garlic crushed
- 10-12g Ginger small piece – finely chopped
- 1½ Tbsp Medium curry powder
- 1tsp Five spice
- ½ tsp Ground Turmeric
- 2-3 Tbsp Soy sauce
- 400g Coconut milk
- 1 tsp Honey (or a pinch of sugar)
- 60g Red onions – finely sliced
- lemon juice ½ lemon
- 1 tsp Coriander – chopped
First prepare the red onions by placing the sliced red onions in a bowl and add the juice of half a lemon a good pinch of salt and a tsp of chopped coriander. Mix together and place in the fridge until required.
Heat 1tbsp oil in a non-stick wok or deep frying pan. Season the salmon fillets and sear for about 2-3 minutes on each side. Remove from the pan and set aside.
Heat the rest of the oil in the pan and add the onions, garlic, ginger and a pinch of salt. Cook on a low heat until the onions are soft stirring frequently (be careful not to burn or colour the onions)
Once the onions are soft, add the dry spices (curry powder, turmeric & five spice) and cook for another minute on a low heat
Add the coconut milk, soy sauce and honey. Bring the sauce to the boil and simmer on a low heat for 5 minutes
Place the salmon in the sauce (skin side up )and cover with a lid or form a lid with a sheet of tin foil. Simmer for 10 minutes.
Lay the choy sum on top of the sauce and place the lid back over the pan. Cook for a further 3-4 minutes, then taste and adjust the seasoning if required. Check that the salmon is cooked through before serving.
To serve: Place the rice into two bowls, divide the choy sum, salmon and sauce between the bowls and top with the red onions
Katsu salmon with choy sum