Chef Myron’s Szechuan,
Ponzu & Roasted
This is a perfect recipe to use up belly flap and other trimmings from salmon filets.
Slice Atlantic salmon (trimmings) into 1/2” strips.
Toss pieces of salmon lightly with CHEF MYRON’S SZECHUAN SAUCEto coat. (Optional: Egg white stirred in to coat will create a smoother and richer ‘batter’)
Sprinkle with corn starch and mix gently until the salmon has a light slippery coating of batter. (This is called “velveting”). Fish can be portioned and stored at this point.
Deep fry a portion until lightly golden.
Bring sauce to just below boiling temp. Heat vegetables if necessary.
Remove salmon from oil, toss with vegetables and sauce (see below).
Mix 1 qt. CHEF MYRON’S SZECHUAN SAUCE with 2 qts. light chicken stock. (Fish stock, diluted clam juice, vegetable stock or bullion can be substituted).
Bring to a boil and thicken with cornstarch paste to light syrup consistency.
Off heat and add ½ qt. CHEF MYRON’S PONZU and finely minced cilantro or scallions.
Stored refrigerated will have at least a one week shelf.
Portion is 2 oz./svg.
Cut into thick julienne or sliced on the bias: Bok Choi, Onions, black (shiitaki) mushrooms (either fresh or dried and soaked) and red bell peppers.
Blanch quickly in salted boiling water or in the steamer.
Toss lightly with CHEF MYRON’S ROASTED SESAME OIL.
Portion and store.