So last night I remembered that I had a food blog once, where I can post ingredient and not forget about it, and I can share with my friends in case they want it. I realized that I have not only one but two blogs! Both are Jolie’s corner, one in Blogspot and one in WordPress. One in Vietnamese and one in English. So I choose this one, the one in English, so I can also improve my English writing too.
So here I am, writing about my yesterday lunch meal:
- 2 slices of salmon (with bones)
- 2 tbs of brown sugar
- 2 tbs fish sauce
- 2 fresh thai chili and 2 dried red chili
- a piece of ginger, minced
- 1 shallot, crushed
- 1 tbs of galangal powder (optional). You can use fresh one (it’s better), but I can’t find the fresh one here. I brought back one from Vietnam.
- 1 tsp ground pepper
- 1 tbs salt
- 1 stp of coconut oil
- Making the caramelized sauce: in a saucepan add 2 tbs brown sugar. Turn on the stove in medium, wait until it melts. It will happen very quickly so you should be there all the time. Do not stir! When the sugar is melt and turns medium dark brown, turn off the stove and all a quarter cup of water.
- Add all the spices on the sauce: 1 tbs sugar, the chili, ginger, shallot, fish sauce, salt and pepper, galangal and coconut oil.
- If you want your fish really firm, before you add the fish to the sauce, pan fried it. It is optional. Add the fish to the sauce. You want the water to cover the fish. If not, add more water.
- Turn on the stove again in medium, braise the fish for 15-20 mins, reduce the heat if the water is reducing too quickly. Your fish is ready when the sauce becomes thick.
- Serve with steam rice. For a healthier version, I am using brown rice.
On a side, I made steam chinese broccoli with an egg and tamari sauce. It is very easy so I will not explain much. The secret for a green, crunchy steam vegetable is using high heat temperature, wait until the water is super boiled, then add 1 stp of salt. Do not cover the lid.