Craving the taste of both char siu and salmon? Introducing the baked char siew salmon donburi, served warm with Japanese rice and a side of pickled ginger and edamame!
Chef Jimmy Chok’s Baked Char Siew Salmon Donburi, Edamame and Pickled Ginger
200g salmon loin
1tbsp hoisin sauce
1tbsp soy sauce
1tbsp Chinese wine
A pinch five-spice powder
1 bowl cooked rice
2tbsp edamame beans, cooked
1tsp pickled ginger, thinly sliced
1. Combine hoisin sauce, soy sauce, Chinese wine, honey and five-spice powder in a bowl and mix well.
2. Marinate salmon in the hoisin-honey mixture for at least 1 hr before cooking.
3. Preheat oven to 180˚C.
4. Place marinated salmon on a baking tray and bake for about 8 to 10 mins.
5. To assemble, arrange salmon on a bowl of rice and garnish with edamame and pickled ginger on the side.
This post was created in partnership with Mayer Candy. For more information, visit their website.