I must say that it is an unforgettable recipe because of its unique taste and combination.
This time, I'm cooking another interesting recipe from the same book and this is what I have cooked...
Tea infused salmon
Tea infused salmon? You might ask... Is this salmon made with tea flavours? I guess the title of dish has described it well enough and you are absolutely right.
The original title of this recipe is actually tea 'smoked' salmon and in fact the salmon is not smoked with tea but soaked in Lapsang souchong tea which is a Chinese black tea with distinctive smoky flavours.
I couldn't find any Lapsang souchong tea when I wanted to cook this dish. Instead, I have used green tea to infuse my salmon and prefer to name mine as tea infused salmon as there is absolutely no smoky flavours in mine.
Before elaborating the interesting bit of this recipe, I like to introduce the style of this book, ABC delicious, Sizzle by Valli Little.
This book is one of the latest bite-sized series that is curated from the successful cookbook collection by the best selling Australian author Valli Little and the team behind Australia's ABC delicious magazine. In this book, there are 60 essential recipes and they are the barbecue, grill and frying pan sizzling kinds of food, all cooked in stylish ways with diversified cultures and flavours that we can eat in all occasions.
Back to my salmon cooking...
As we all know salmon can taste quite fishy when it is not cooked properly, this recipe has cleverly used many Asian influenced ingredients like tea, ginger, garlic, kecap manis (Indonesian sweet soy sauce) and sesame oil to marinate and infuse the salmon with beautiful flavours and remove some aspect of its fishiness to create a great balance of taste eventually.
It is not difficult at all to assemble and cook this dish. All I did was to combine all ingredients in glass container and allow the salmon to marinate in this tea mixture overnight and cooked the salmon on the next day in a frying pan. Dead easy!
To finish, I didn't serve the salmon with any reduced marinade but ate the fish with a very light sizzle of kecap manis and it was awesome!
I really like this simple and stylish way of cooking and enjoying salmon and hope that you like it too.
Instead of using Lapsang souchonh tea (a Chinese black tea), I'm using green tea to infuse my salmon.
I have used 3 tea bags to make a concentrated tea solution.
I have added chopped garlic and grated ginger into the tea...
... plus honey, kecap manis and sesame oil.
Allow salmon to marinate in the tea mixture overnight in the fridge.
Cook the well-marinated salmon with a combination of these two oils on the next day.
Nice!
It is perfectly cooked with no fishy taste.
I'm sorry that I have agreed to the publisher that I can't publish the recipes in this book in this book review. To see the recipe, you can either buy this book at the retail price of AUD$19.99 or win one copy of the book here.
I do like this book and hope that you will like it... or maybe win it too.
Plus don't forget to participate my another giveaway...On behalf of Twinings, I'm giving away three boxes of Twinings teas plus two packs of five tea samples to one winner.
To take part, simply complete the Rafflecopter below. Open to all international readers. Submission ends on 7th May 2015.
a Rafflecopter giveaway
