Chinese 5-Spice Salmon Stir-fry. Interestingly, Chinese Five Spice is based on the five elements – fire, water, wood, earth and metal. According to traditional Chinese medicine, the five elements are manifested in different parts of the body and when there are imbalances in these elements, illness can result. Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisines and Vietnamese cuisine.
Serve stir fry over hot rice and add grilled chicken, seafood or beef for a meat version. Five-spice powder comes with a bunch of health benefits thanks to the various anti-inflammatory spices and can help to improve body immunity. Chinese Five Spice is one of those magical spice blends that brings food to life with its complementary and contrasting flavors. You can cook Chinese 5-Spice Salmon Stir-fry using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chinese 5-Spice Salmon Stir-fry
- It’s 2 of salmon steaks.
- Prepare of Sesame oil.
- You need of Chinese 5-spice.
- Prepare 1 or 2 of red or yellow peppers, sliced.
- It’s 1 or 2 of red onions, finely sliced.
- You need 1 or 2 of carrots, peeled and cut into thin batons.
- It’s 1 knob of fresh ginger, grated.
- It’s 1 or 2 cloves of garlic, finely sliced.
- Prepare 2 helpings of cooked basmati rice.
- You need 1 handful of cashew nuts, roasted and salted.
- You need 1 of squirt of lemon grass paste, if you have it.
- You need 1 of tiny bit of shrimp paste, if you have it.
- Prepare 2 handfuls of baby spinach, roughly chopped.
- It’s of Thai fish sauce.
- You need 4-6 tablespoons of soy sauce.
- Prepare of juice of half a lemon and wedges for serving.
- You need of fresh mint, chopped.
As a glaze combined with honey and brown sugar for your ham, chicken, pork or grilled ribs. Combine with breading for coating meats or veggies before frying. Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Put the salmon skin side down on a large plate and pour the honey mixture over it.
Chinese 5-Spice Salmon Stir-fry step by step
- Preheat the grill. Put the salmon steaks in a grill pan, I line it with foil to save washing up. Drizzle some sesame oil over the top and sprinkle generously with the 5-spice mixture. Place under a hot grill until crisp on the top and just cooked inside. This will only take 6 to 10 minutes..
- Once the salmon is cooked, flake it into chunks and peel off and discard the skin, pour over a little shake of soy sauce and lemon juice and set aside..
- Start to fry all the vegetables, if you have a wok you can probably do them all in one go, in a frying pan it might be better to do them in batches. Don't fry for too long, everything needs to keep some crispness and texture. When the peppers are just beginning to char at the edges, add the ginger, garlic, lemon grass and shrimp paste. Stir until you can smell the fragrances, then tip the vegetables on to a plate..
- Quickly return the pan to the heat and fry the cooked rice and the cashews, then return the vegetables to the pan, stir in the chopped spinach, add 2 or 3 teaspoons of fish sauce, depending on how much you like it, and 3 to 4 tablespoons of soy sauce. Stir until the spinach has wilted then add the salmon chunks and the juice of half a lemon. Taste. Add more soy sauce or lemon juice to taste..
- Serve piled in bowls, topped with fresh mint..
Flip the fillets so they are skin side up. Heat until the sauce has reduced and thickened slightly. Five-spice—a blend of star anise, fennel seeds, and more—lends its sweet, savory aroma to salmon, complemented by a simple pan sauce made with rice To accompany the salmon, we're serving three delicious sides: crisp, garlicky bok choy, mashed sweet potatoes with a hint of ginger, and roasted. Supercook clearly lists the ingredients each recipe uses, so It uses bell pepper, hoisin sauce, chinese five spice, bok choy, ginger, chicken thighs, soy sauce, sesame seed, vegetable oil. Chinese Five Spice Salmon With Ginger Broth.