Glazed Salmon, Hongshao-Style
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
491 kcal
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Course
Main Course
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Cuisine
Chinese
Glazed Salmon, Hongshao-Style
Description
Glazed Salmon, Hongshao-Style combines carefully pan-seared salmon fillets with a classic Chinese-inspired glaze made from Shaoxing wine, sugar, black vinegar, and soy sauces. The salmon is first dusted with cornstarch to develop a slight crust when cooked, offering a crisp texture on the skin side.
The cooking process involves lightly golden searing on both sides in oil along with ginger slices, imparting aromatic warmth. Then scallions and the mixture of sauce ingredients are added and simmered to create a balanced, syrupy glaze. The salmon is returned to the pan and gently basted with this sauce until just cooked through.
This dish pairs well with steamed rice or simple vegetables, letting the flavorful glazed salmon take center stage. It highlights a mix of sweet, savory, and mildly tangy flavors typical of Hongshao-style cooking.
Ingredients
- 2 salmon about 8 ounces/200g each, 1-1.5 inches/3cm thick, fillets
- 2 teaspoons cornstarch
- 1 tablespoon neutral oil
- 3 lices ginger
- 2 scallions (cut into 2 inch/5cm lengths)
- 1/3 cup Shaoxing wine or dry cooking sherry
- 1 1/2 tablespoons sugar or brown sugar
- 4 teaspoons Chinese black vinegar
- 1 teaspoon dark soy sauce
- 1 teaspoon soy sauce light
Instructions
- Dry the salmon fillets with a paper towel. Dust the fish in the cornstarch until you have an even coating.
- Heat a stainless steel frying pan over medium-high until a splash of water beads and dances in the pan and quickly evaporates. Add the oil, and swirl it around the pan.
- Add the ginger slices and salmon fillets skin side down. Cook for 2 minutes, until lightly golden and crisp. Flip the fish, and cook for another 2 minutes on the other side. Remove the salmon from the pan to a plate.
- Add the scallions, wine, sugar, black vinegar, dark soy sauce, and light soy sauce. Bring the liquid to a simmer.
- Add the fish back to the pan skin side down. Cook the fish, continuously spooning the cooking liquid over it. Cook for about 3-4 minutes, until the fish is just cooked through and the sauce is syrupy. Serve the fish with the sauce and scallions drizzled over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 46g | 92% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 125mg | 42% |
| Sodium | 439mg | 18% |
| Potassium | 1180mg | 25% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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