SLOW-COOKED NORWEGIAN SALMON WITH CHILI BEAN TOMATO SAUCE

Did you know that Norwegian salmon is exported to over 100 countries and 14 million salmon dishes are served worldwide?

INGREDIENT:

• 1 bottle Lee Kum Kee toban (chilli bean) sauce
• 500g tomato, diced
• 1 large red onion, chopped
• 5 garlic cloves, chopped
• 100g ginger, chopped
• 300ml chicken stock
• 1 whole Norwegian salmon fillet
• 2 tbsp oil
• Salt, pepper and sugar, to taste
• 2 red chilli, sliced
• 1 sprig spring onion, chopped for garnish

METHOD:

1. Put salmon on tray and bake it in oven at 55c for about 45 minutes.
2. Once done remove from oven and set aside.
3. Heat oil in a pan then fry garlic, ginger and onion until fragrant.
4. Add chilli bean sauce and stock, adjust seasoning.
5. Add tomato and sliced chilli, bring to a boil.
6. Pour over fish and garnish with spring onion.

WATCH: BENEFITS OF SALMON

The post SLOW-COOKED NORWEGIAN SALMON WITH CHILI BEAN TOMATO SAUCE appeared first on Her Inspirasi.

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