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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
Serves 1
Easy

200g salmon loin
1tbsp hoisin sauce
1tbsp soy sauce
1tbsp Chinese wine
1tsp honey
A pinch five-spice powder

To assemble

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.

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