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NETOM DIMLJENI LOSOS NA KINESKI

Sastojci:

200 g svježeg lososa

2 grančice ružmarina

1 grančica kadulje

Stapka  poriluka

15 cvjetića brokule

1 žlica škrobnog brašna

2 žlice prošeka

2 žlice sojinog umaka

1,5 dl temeljca

2 žl umaka od oštriga

1 žlica sezamovog ulja

Kuhana riža

Priprema:

Losos narežite na tanje odreske.

U wok poslažite malo papira i grančice ružmarina i kadulje.

Na rub woka pričvrstite rešetku i na nju poslažite losos.

Zapalite papir i grančice i poklopite wok da se stvori dim. Ostavite tako 15-ak minuta.

/Dobro bi bilo sve to raditi  na balkonu ili kraj prozora. 🙂/

Poriluk nasjeckajte na tanke štapiće, dodajte mu i cvjetiće brokule.

Posebno pomiješajte škrobno brašno, sojin umak i prošek pa time marinirajte povrće.

Otklopite wok ,  losos narežite na komade veličine zalogaja i dodajte povrću u marinadi.

Papirnatim ubrusom očistite unutrašnjost woka. Po potrebi  ga i operite.

U suhi wok dodajte ulje i stavite nad jaku vatru. Okrenite wok da se ulje ravnomjerno rasporedi pa ubacite povrće i losos. Miješajte štapićima 5-8 minuta.

Dodajte umak od oštriga i podlijte s temeljcem. Kuhajte  miješajući još 5 minuta.

Poslužite s kuhanom rižom.

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CHINA-STYLE FRESHLY SMOKED SALMON

Ingredients:

200 g fresh salmon
2 sprigs rosemary
1 sprig sage
1 leek
15 broccoli florets
1 tbsp starch
2 tbsp prošek dessert wine
2 tbsp soya sauce
1 ½ dl stock
2 tbsp oyster sauce
1 tbsp sesame oil
boiled rice

Method:

Slice the salmon thinly.
Place small pieces of paper and the sprigs of rosemary and sage in a wok.
Hang the wok rack and place the salmon on top. (A good idea would be to smoke the salmon on a balcony/terrace or by the window.)
Light the paper on fire and put the lid on the wok to keep the smoke in. Leave for 15 minutes.

Cut the leek into thin strips (julienne) and combine with the broccoli florets.
In a separate bowl, combine the starch, soy sauce and prošek dessert wine. Pour over the vegetables and leave to marinate.

Take the salmon out of the wok and cut into bite-size cubes. Add to the vegetable marinade.
Clean the wok using paper towels, or wash if needed.
Pour the oil in the dry wok and place over high heat, turning the wok carefully until all sides are greased with oil. Toss in the vegetables and salmon. Stir using chopsticks for 5-8 minutes.
Pour in the oyster sauce and stock and cook stirring constantly for another 5 minutes.
Serve with boiled rice.

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