Hong Kong Salmon Cakes with Baby Bok Choy

Name: Hong Kong Salmon Cakes with Baby Bok Choy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 heads baby bok choy, halved lengthwise; 108 milliliters fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor); 1 Tbsp brown sugar; 1 Tbsp brown sugar; 1 large egg white; 2 Tbsps finely chopped fresh cilantro leaves; 1 Tbsp grated fresh ginger; 2 inches fresh ginger; 2 garlic cloves, minced; 1 lemon, juiced; 1 lemon, juiced; 3 Tbsps low-sodium soy sauce; 2 Tbsps mayonnaise; 58 milliliters oyster sauce; 2 Tbsps peanut oils; 54 milliliters peanut oil; 2 Tbsps peanut oil; 680 grams skinless boneless salmon fillets, cut in small cubes; 4 servings Sea salt and freshly ground black pepper; 1 shallot, minced; 59 milliliters water; 1 to 2 red or green chiles, minced

If you have about 45 minutes to spend in the kitchen, Hong Kong Salmon Cakes with Baby Bok Choy might be a super dairy free and pescatarian recipe to try. For $4.67 per serving, you get a main course that serves 4. One portion of this dish contains around 41g of protein, 41g of fat, and a total of 652 calories. If you have mayonnaise, shallot, ginger, and a few other ingredients on hand, you can make it.

Instructions

Heat 2 tablespoons of the peanut oil in a skillet over medium heat.

Ingredients you will need

Peanut Oil

Equipment you will use

Frying Pan

Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor.

Ingredients you will need

Shallot

Chili Pepper

Garlic

Ginger

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lemon Juice

Mayonnaise

Egg Whites

Cilantro

Garlic

Ginger

Salmon

Cooking Oil

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Peanut Oil

Salmon

Equipment you will use

Paper Towels

Frying Pan

Spatula

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.

Ingredients you will need

Peanut Oil

Bok Choy

Ginger

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bok Choy

Ginger

Cooking Oil

Equipment you will use

Frying Pan

Add the water and cook another minute to steam the bok choy; carefully remove it to a plate.

Ingredients you will need

Bok Choy

Water

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.

Ingredients you will need

Oyster Sauce

Brown Sugar

Lemon Juice

Soy Sauce

Syrup

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing.

Ingredients you will need

Brown Sauce

Bok Choy

Salmon

Garnish the dish with the toasted sesame seeds, cilantro, and green onion.

Ingredients you will need

Sesame Seeds

Green Onions

Cilantro

Equipment

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon can be paired with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Medici Ermete Concerto Lambrusco Reggiano. It has 5 out of 5 stars and a bottle costs about 23 dollars.