SBS Food

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Confit salmon with ginger oyster sauce

Double the salmon with this delicate confit topped with salmon roe and a ginger oyster sauce.

  • serves

    4

  • prep

    20 minutes

  • cook

    15 minutes

  • difficulty

    Mid

serves

4

people

preparation

20

minutes

cooking

15

minutes

difficulty

Mid

level

Stream free On Demand

Thumbnail of Ep 10

Ep 10

episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG
episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG

Ingredients

  • 1 litre virgin olive oil 
  • 1 garlic bulb, sliced in half, leaving the skin on
  • 2 black cardamom pods, seeded
  • 1 tbsp mac khen (wild forest pepper)
  • shaved zest of 1 lemon
  • 8 Asian basil leaves 
  • 4 pieces skinless salmon fillet, about 200 g each 
Ginger oyster sauce
  • 2 tbsp thinly sliced ginger
  • 1 tbsp thinly sliced garlic
  • 100 ml Shaoxing rice wine 
  • 250 ml (1 cup) chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce  
Garnish
  • 2 tbsp salmon roe
  • 8 sprigs coriander
  • 3 spring onions, julienned, then soaked in iced water to create spring onion curls 
  • 1 long red chilli, julienned
  • 12 pennywort leaves, optional

Instructions

1. Pour all the olive oil, except for 2 tablespoons, into a flameproof dish or small deep, frying pan about 20 cm in diameter and 10 cm deep. Place over low heat and warm the oil to 60°C. Add the garlic, black cardamom seeds, mac khen, lemon zest and basil leaves, then add the salmon and cook, adjusting the temperate up or down to keep it as regular as possible, for 8–10 minutes or until the fish is almost transparent. 

2. Meanwhile, for the ginger oyster sauce, heat the reserved 2 tablespoons of olive oil in a wok over medium heat and sauté the sliced ginger and garlic for 1 minute or until fragrant. Add the rice wine and simmer for 10 minutes or until reduced by half. Add the stock, oyster sauce and soy sauce and simmer for another 5 minutes, then remove from the heat. 

3. Remove the salmon from the oil and transfer to four serving plates. Drizzle the ginger oyster sauce over the fish, garnish with salmon roe, coriander, spring onion curls, red chilli and pennywort leaves and serve. 

Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, . 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Ep 10

Ep 10

episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG
episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 9 January 2024 2:16pm
By Luke Nguyen
Source: SBS



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