The classic combination of soy sauce and honey salmon works really well. but if you’re in need of a creamy, rich, slightly spicy that can jazz up just about anything, this Gochujang based sauce is just the ticket. Consider it your new secret sauce for transforming everything.
INGREDIENTS Serves 4
1 tablespoon sesame oil
4 tablespoons soy sauce
1 tablespoon Fish sauce
2 teaspoons gochujang paste
2 garlic cloves, peeled and finely grated
4cm piece of ginger, finely grated
½ teaspoon caster sugar
4 skin-on salmon fillets
Sea salt and white pepper
70g unsalted butter
150g bean sprouts
Glutinous rice
A handful of peanuts, roughly choppe
10g coriander, leaves picked
METHOD
Heat the oven to 220⁰C.
In a roasting tray that will hold the fish fillets snugly? whisk half of the sesame oil with the soy sauce, Fish sauce, gochujang, garlic, ginger and caster sugar.
Season the salmon with salt and lots of white pepper, then nestle skin side up into the soy mixture. Dot with the butter, then roast for 10 minutes.
Toss the bean sprouts with the remaining sesame oil, then scatter them over the fish. Return the tray to the oven for another five minutes, or until the fish is perfectly cooked.
Serve the salmon, and its dressing over the rice, topped with the roast bean sprouts, chopped peanuts and a scattering of coriander.
Original Recipe Georgina Hayden writing in the Guardian
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