Wednesday, September 29, 2010

crispy fried salmon & gochujang watercress

This is one of the quick easy meals that I like to make when I'm not in the mood for spending 40 minutes whipping something up. And of course, the omega-3 boost is not a bad bonus either.

I thought this up quite by accident actually. I had some hot pepper paste (korean: gochujang) in the pantry that I had bought in a whim but had not been using. So I made this recipe up to utilise the gochujang and to alleviate my guilt.

Crispy fried salmon & gochujang watercress
by closet domestic bunny

  • a piece of salmon fillet
  • a bunch of watercress, rinsed
  • 3 cloves of garlic, crushed and minced (or sliced)
  • 1 tbsp soy sauce
  • 1 tbsp gochujang
  • salt & pepper

  1. Season the salmon with salt on all sides.
  2. Shallow fry one side of the salmon until it's crispy, turn it to the other side and fry it until it's crispy, and do this to the other two sides. Set aside on a plate and season with black pepper.
  3. Stir fry the garlic until fragrant. Add three tablespoons of water and lower the heat to low (this is so that the watercress doesn't get burnt). Add the watercress and stir fry until almost wilted. Then add the soy sauce and gochujang. Stir fry for further 2 minutes.
  4. Serve as is or with a mound of rice.

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