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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
:30 |
Total Time: |
:30 |
Ingredients: |
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1 lb. salmon, cut into bite-sized pieces (skin on or off - we like it on - yum!)
1/4 cup rice wine or white wine
1/2 cup soy sauce
3 to 5 slices fresh ginger root (not dried)
1 lime
3 to 5 cloves garlic (to taste - we like more)
3 stalks green onion
1/2 white onion, chopped into stir-fry pieces
Oil for stir fry
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Directions:
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Mince garlic, slice ginger, chop green onion into 2-inch segments, and place it all in a medium sized plastic or glass bowl big enough to hold all the ingredients. Cut the salmon into bite-sized pieces. Place the salmon in the bowl with the ginger, garlic, and onion.
Pour wine, soy sauce on, and mix with wooden spatula. After everything is nicely coated, squeeze juice of half the lime over the mixture. If some lime bits fall in, great! It adds to the flavor. Let this mixture sit for about 15 minutes.
Pour a little oil into a large wok or skillet that is deep enough so that you can stir the ingredients around and nothing falls out. Let the oil heat up until VERY hot - careful not to let it burn! Once the oil is VERY hot, dump only the white onion in and saute for about 30 seconds. (Careful not to spatter the oil.) Then dump in the salmon mixture on top of the onion.
Stir fry for 15 minutes or until the salmon is done and the onions shrink a little. The salmon will start to break apart as you stir fry - try to be gentle when turning the ingredients, but you will see little fragments - it's ok!
Serve over hot cooked white rice. If you want, you can garnish with a slice of lime.
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We had this at a little Japanese restaurant in Austin called "Zen" - it was called a dashi bowl - stir-fried salmon marinated in a light dressing of soy sauce, white wine, lime juice, ginger slices, green onions, and garlic. We loved it so much we went home and tried to make it ourselves, and this was the result!
You will need to adjust the ingredients to your liking - definitely no exact measurements needed for this dish - which makes it super easy! The restaurant version has broccoli, but we haven't figured out when to add it so it doesn't get too soft. Any tips?
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