Hong Kong Salmon Cakes with Baby Bok Choy

Yield:
2 to 4 servings
Level:
Intermediate
Ingredients
  • 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
Directions
  • 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.

  • Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.


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