Notes:
B.C. is famous for its abundant source of fatty salmon. Pairing it with chili-bean sauce, a popular condiment in Beijing cuisine, Chef Wing Leung creates a spicy dish that intensifies the flavour of the fish.
Ingredients:
Approx. 670g B.C. salmon (B.C. = British Columbia, Canada)
1/2 tsp minced garlic
1/2 tsp minced ginger
2 oz jicama
1/3 tsp salt
6 red cabbage leaves
VEGETABLES
6 oz diced celery
2 oz diced red carrots
2 oz diced Shiitake mushrooms
SEASONING
1 tbsp Amoy Toban Chili Bean Sauce
1 tsp Amoy Oyster Sauce
1/2 tsp chicken bouillon powder
1/3 tsp sugar
1/5 tsp white pepper
1/5 tsp sesame oil
Procedure:
1. Clean and chop salmon into cubes. Mix with pinch of salt, cornstarch, and oil.
2. Cook celery, carrots, and Shitake mushrooms with salt for 30 seconds.
3. Pan-fry salmon cubes over medium heat until they are 50% cooked; put aside.
4. Stir-fry garlic, ginger, and jicama over high heat; add seasoning ingredients.
5. Stir in salmon and vegetables. Mix cornstarch with water and add into wok. Divide and place in red cabbage leaves.
Ingredients:
Approx. 670g B.C. salmon (B.C. = British Columbia, Canada)
1/2 tsp minced garlic
1/2 tsp minced ginger
2 oz jicama
1/3 tsp salt
6 red cabbage leaves
VEGETABLES
6 oz diced celery
2 oz diced red carrots
2 oz diced Shiitake mushrooms
SEASONING
1 tbsp Amoy Toban Chili Bean Sauce
1 tsp Amoy Oyster Sauce
1/2 tsp chicken bouillon powder
1/3 tsp sugar
1/5 tsp white pepper
1/5 tsp sesame oil
Procedure:
1. Clean and chop salmon into cubes. Mix with pinch of salt, cornstarch, and oil.
2. Cook celery, carrots, and Shitake mushrooms with salt for 30 seconds.
3. Pan-fry salmon cubes over medium heat until they are 50% cooked; put aside.
4. Stir-fry garlic, ginger, and jicama over high heat; add seasoning ingredients.
5. Stir in salmon and vegetables. Mix cornstarch with water and add into wok. Divide and place in red cabbage leaves.
Restaurant: Shiang Garden Seafood Restaurant, Suite 2200-4540 No. 3 Rd, Richmond, BC, Canada
Recipe Type: Authentic
Submitted By: Chef Leung Pong WingRecipe Type: Authentic
Recipe Author: Chef Leung Pong Wing
Original Photograph By: Chef Leung Pong Wing/Shiang Garden Seafood/chinesemasterchefs.com
Photograph Retouched By: Recipe Spy
Source: http://chinesemasterchefs.com/portfolio/minced-b-c-salmon-wrap-in-beijing-style-by-chef-leung-pong-wing/