Pan‑fried Salmon Fillet with Pak Choi and Dark Sauce

Ingredients

• 2 cloves garlic
• 1 red chili pepper
• 100 ml hoisin sauce
• 200 ml fish stock
• 1 tbsp lime juice
• 600 g salmon fillet (ready‑to‑cook, skinless)
• sesame oil
• 1 tbsp black sesame seeds
• 500 g pak choi
• Salt

Instructions

1. 1.

   Peel and finely chop the garlic. Wash the chili, halve it lengthwise, deseed and finely chop as well. Mix hoisin sauce with fish stock and lime juice, season with pepper. Rinse the salmon, pat dry, cut into four equal pieces, score them in a diamond pattern and marinate for 2 hours.

2. 2.

   Drain well, pat dry and sear in a hot pan with 2 tbsp oil until golden brown all around. Reduce heat, add garlic, chili and sesame seeds, cook until translucent.

3. 3.

   Warm the remaining marinade in a pot, taste and adjust seasoning.

4. 4.

   Clean and wash pak choi, blanch in plenty of salted water for 3–4 minutes. Drain, pat dry and briefly swirl in hot oil to remove color. Season with salt and pepper.

5. 5.

   Plate the pak choi, place one salmon piece on top and drizzle with warm marinade. Garnish with garlic and chili before serving.