Hong Kong Salmon Cakes with Baby Bok Choy
- Salmon Cakes:
- 1/4 cup peanut oil
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tablespoon grated fresh ginger
- 1 to 2 red or green chiles, minced
- 1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
- 1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
- 2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons mayonnaise
- 1 lemon, juiced
- 1 large egg white
- Sea salt and freshly ground black pepper
- 2 tablespoons peanut oils
- Bok Choy:
- 2 tablespoons peanut oil
- 2 -inch piece fresh ginger
- 2 heads baby bok choy, halved lengthwise
- 1/4 cup water
- 3 tablespoons low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/2 lemon, juiced
- 1 tablespoon brown sugar
- Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish
To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.
Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.
Recipe courtesy of Tyler Florence