cooking steps
Method:
- In a small bowl, mix Mei Mei Spicy Soy Sauce, Mei Mei Hot Honey, Mei Mei House Chilli, and a drizzle of sesame oil. Stir well and adjust to your taste — more Hot Honey for sweetness, more House Chilli if you like it fiery.
- Pat the salmon fillets dry and season all over with salt. Heat the oil in a pan over medium heat, then sear the salmon skin-side down for about 5 minutes until the edges turn golden and crisp. Flip and cook the other side for 2 minutes, just until the fish is cooked through but still tender.
- Spoon or brush about a quarter of the sauce over the salmon in the final minute of cooking, letting it caramelise slightly. Remove from the pan and set aside to rest.
- In the same pan, add more oil if needed. Add your chosen vegetables and stir-fry until just crisp-tender.
- Pour in the sauce and toss in the vegetables (and cooked noodles if using) so everything is well coated. If the sauce is too thick, add a little splash of hot water to loosen it.
- Taste and adjust (more chilli for heat, more soy for salt, more honey for sweetness). Garnish with spring onions, the salmon and your favourite Mei Mei topper.
ingredients
mei mei sauce used :
-
Chilli Padi Sauce (Bird's Eye Srirarcha)
Regular price £4.00Regular price -
House Chilli Sauce
Regular price £4.00Regular price -
Spicy Soy Marinade
Regular price £5.00Regular price
