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Serves 4.
Ingredients
For the bbq-hoisin sauce
30 ml canola oil, plus more for brushing on salmon
2 shallots, sliced (about25g)
5g garlic, chopped
60 ml hoisin sauce
60 ml tomato ketchup
30 ml honey
1 tbsp. sambal oelek
10g sesame seeds, toasted
1 tsp. soy sauce
1 tsp. fish sauce
15 ml rice vinegar
Salt and freshly ground black pepper
4 (8-ounce) salmon steaks, about 225 g each
Coriander leaves, for garnish
Method
For the hoisin-bbq sauce:
1) Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes.
2) Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
For the fish:
1) Heat the griddle to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Griddle until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so.
2) Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with coriander and serve.
Ingredients
For the bbq-hoisin sauce
30 ml canola oil, plus more for brushing on salmon
2 shallots, sliced (about25g)
5g garlic, chopped
60 ml hoisin sauce
60 ml tomato ketchup
30 ml honey
1 tbsp. sambal oelek
10g sesame seeds, toasted
1 tsp. soy sauce
1 tsp. fish sauce
15 ml rice vinegar
Salt and freshly ground black pepper
4 (8-ounce) salmon steaks, about 225 g each
Coriander leaves, for garnish
Method
For the hoisin-bbq sauce:
1) Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes.
2) Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
For the fish:
1) Heat the griddle to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Griddle until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so.
2) Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with coriander and serve.
