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Salmon With Shitake Mushrooms And Glass Noodles

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Ingredients
  Dried shitake mushroom 1⁄2 Cup (8 tbs)
  Vegetable stock/Chicken stock 2 1⁄2 Cup (40 tbs)
  Mirin/Dry sherry 1 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper/Black pepper 1 Pinch
  Dried cellophane noodles 2 Packet
  Vegetable oil 2 Tablespoon
  Fresh ginger 10 Gram, chopped (1-inch piece)
  Garlic 2 Clove (10 gm), minced
  Boneless salmon fillet 1 Pound, cut into 1-inch wide strips (2, fresh)
  Sesame oil 1 Teaspoon
  Lemon juice 1 Teaspoon
  Soy sauce 1 1⁄2 Tablespoon
For garnish
  Fresh cilantro leaves 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. In a small bowl, soak mushrooms in about a cup of warm water for 20 minutes. Drain water and cut into ΒΌ-inch strips.

MAKING
2. In a medium size clay pot, add stock, chopped mushrooms, mirin, salt, and pepper. Stir well. Place the pot on flame, cover and bring it to a boil.
3. Drop glass noodles in the pot. Stir and cover it with broth. Turn off the heat, cover the pot with lid, and set it aside.
4. Place a skillet on medium high flame, and heat vegetable oil in it.
5. Add ginger and garlic in hot oil. Cook for 30 to 60 seconds or until fragrant.
6. Place salmon pieces in the skillet, and cook for about 2 minutes. Do not stir. Gently flip the fish pieces and cook for another 2 minutes or until the fish is done to your taste.
7. Into a serving dish, transfer the noodles mixture. Add soy sauce, sesame oil, and lime juice. Give it a stir.
8. Place salmon on top of noodles. Also put the garlic ginger pieces into the serving dish, if any left in the skillet.

SERVING
9. Garnish with cilantro and serve it hot.

TIPS
You can also garnish with scallions and red chilies if you like spicy food.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Equipment: 
Frying Pan
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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