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Miso Salmon with Sticky Aubergines and Pak Choi
Info
Perfectly cooked sumptuous Salmon in a miso marinade, alongside crispy sticky aubergines and pak choi.
Ingredients
Method
Ingredients
- 2 fillets of Salmon
- 2 heads pak choi (quartered)
- 2.5tsp Bart ginger paste
- 2.5tsp Bart garlic paste
- 2tsp Bart miso paste
- 1tsp Bart lemongrass paste
- 1tsp Bart chilli paste
- 1tsp honey
- 1tbsp rice wine vinegar
- 1tbsp light soy sauce
- 1tsp sesame oil
- 1 aubergine (sliced)
- 250ml milk
- 3tbsp cornflour
- vegetable oil
- 2tbsp hoisin sauce
- 1tbsp rice wine vinegar
- 2tsp honey
- 2tsp sesame oil
Method
- In a bowl, coat the salmon fillets with all the marinade ingredients. Refrigerate for at least 1 hour.
- Cut the aubergine into chunky chip shapes. Soak the aubergine in milk for at least an hour - use enough to just cover it. This is to reduce the bitterness of the aubergine.
- When ready, coat the aubergine with cornflour. Heat vegetable in a frying pan on a high heat - it should be about an inch deep. Add the aubergine and keep rotating until golden and crisp.
- Add the glaze ingredients to a pan over a medium heat. Reduce until thick and sticky, then toss through the aubergines.
- Pop the salmon under a medium-high grill skin side up. After 4 mins, turn over and spoon some more of the miso marinade over the fish.
- Heat a drizzle of vegetable oil in a pan over a medium-high heat, then fry off the ginger and garlic for 1 minute. Add the pan choi, along with 2 tbsp of water. Stir fry for a minute or so then cover with a lid and cook for 3 mins or until cooked through.
- Plate it all up and enjoy!
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