Salmon bellies braised in sweet soy and ginger
Salmon bellies braised in sweet soy and ginger

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, salmon bellies braised in sweet soy and ginger. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Great recipe for Salmon bellies braised in sweet soy and ginger. The high fat content in salmon belly makes it perfect for braising. If you can't get your hands on salmon belly, use a centre cut fillet and just trim the back so it's not too much thicker than the belly.

Salmon bellies braised in sweet soy and ginger is only one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Salmon bellies braised in sweet soy and ginger is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have salmon bellies braised in sweet soy and ginger using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Salmon bellies braised in sweet soy and ginger:
  1. Take 1 thumb-sized nub ginger, peeled, cut into very thin matchsticks
  2. Take 8 cloves garlic, sliced thinly
  3. Get 650 g salmon belly, boneless, skinless and trimmed
  4. Prepare 2 tbsp soy sauce
  5. Make ready 2 cups water
  6. Get 1 tsp sugar
  7. Take 1 tbsp Maggi sauce
  8. Get 3 green onions, chopped

While the salmon cooks, we'll make the super-easy sweet ginger soy glaze. The soy sauce brings salty, savory flavors to the coating while the honey sweetens things up. Combine them together over low heat and you get a glaze that will pair perfectly with our steamed salmon. The simmering sauce for Japanese braised fish is often a combination of staple ingredients in Japanese cooking which includes soy sauce, sake, mirin, and sugar.

Steps to make Salmon bellies braised in sweet soy and ginger:
  1. Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the ginger and fry for 1 minute. Add the garlic and fry another 1 minute.
  2. Lay the fish into the pan in a single layer, on top of the ginger and garlic. Let cook 2 minutes, then add the soy sauce and water. Turn the heat down the medium-low. Cover and let simmer for 10 minutes.
  3. Remove the cover. Give the pan a shake to make sure nothing's sticking. Add a few grinds of freshly cracked black pepper, as well as the sugar and Maggi sauce. Let cook uncovered for 5 minutes, basting the sauce over the fish regularly. Do not flip the fish. Serve with a sprinkle of green onions.

The flavor profile of the sauce is primarily soy, but depending on the chef, the sweetness of the nitsuke varies. Aromatics such as ginger are more common than garlic, which is historically less common in traditional Japanese cooking. If you can't get your hands on salmon belly, use a centre cut fillet and just trim the back so it's not too much thicker than the belly. And be sure to take it off the heat the second the fish is cooked through. Season the salmon with pepper and add it to the skillet, skinned side up.

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