Ingredients
▢2 salmon fillets
(about 8 ounces/200g each, 1-1.5 inches/3cm thick)
▢2 teaspoons cornstarch
▢1 tablespoon neutral oil
▢3 slices ginger
▢2 scallions (cut into 2 inch/5cm lengths)
▢1/3 cup Shaoxing wine or dry cooking sherry
▢1 1/2 tablespoons sugar or brown sugar
▢4 teaspoons Chinese black vinegar
▢1 teaspoon dark soy sauce
Instructions
- Dry the salmon fillets with a paper towel. Dust the fish in the cornstarch until you have an even coating.
- Heat a stainless steel frying pan over medium-high until a splash of water beads and dances in the pan and quickly evaporates. Add the oil, and swirl it around the pan.
- Add the ginger slices and salmon fillets skin side down. Cook for 2 minutes, until lightly golden and crisp. Flip the fish, and cook for another 2 minutes on the other side. Remove the salmon from the pan to a plate.
- Add the scallions, wine, sugar, black vinegar, dark soy sauce, and light soy sauce. Bring the liquid to a simmer.
- Add the fish back to the pan skin side down. Cook the fish, continuously spooning the cooking liquid over it. Cook for about 3-4 minutes, until the fish is just cooked through and the sauce is syrupy. Serve the fish with the sauce and scallions drizzled over the top. (thewoksoflife).
