Our tested Charred Salmon Crumble: five-spice, generous, and balanced with sesame and scallion. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the sesame and scallion elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the shaoxing wine and the rest of the sesame and scallion flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
A wok-tossed take on Lentil Pancakes, built on sesame and scallion and finished the way we like...
Chinese Our tested Charred Cod Chowder: sichuan, generous, and balanced with sesame and scallion....
Chinese A blistered take on Prawn Fritters, built on chilli and sichuan pepper and finished the way we...
Chinese
Members
Our tested Charred Cauliflower Salad: blistered, generous, and balanced with soy and ginger....