(before forgetfulness strikes, I wrote down what we had for dinner tonight)
marinate 1 salmon steak on a mixture of kimchi base and water. let it stay on the fridge for 45-mins to 1 hour.
after that, in a saucepan, fill it with water, a little bit of the kimchi marinate, and 1/4 cup rice wine. liquid should be 1 inch from the rim of the saucepan. then boil it.
meanwhile, season the salmon with pepper. no need for the salt because it’s been kimchi-marinated. Just need a little more pepper, cuz I like freshly ground black pepper.
when the liquid comes to a rolling boil, add the salmon. lower the heat a bit. poach the salmon for 7 minutes.
while the salmon is poachin’, we move on to prepping the veggies for the stir-fry.
wash 4 bunches of native bokchoy. agitate and let it rest in a colander.
dice 1 small white or red onion. set it aside.
crush 3 cloves of garlic. then mince it. set it aside
then I found a carrot in the fridge that is nearing its expiration date and so I used. I sliced it julienne-style. then set it aside.
since it’s a filipino stir-fry, I included sliced tomatoes, 3 ripe Roma tomatoes to be exact.
then I also sliced 3 portobello mushrooms. (meh favorite)
by this time, it will be 7 minutes (at least for me), the salmon will be done. spoon it with a slotted spoon so it can drain. let it rest before tasting it. also, don’t forget to reserve 1 cup of the boiled liquid to serve as “fish stock” (just make sure to pour it over a strainer so that the little bits won’t be included in the stock)
then heat a medium-sized pan, after 3 minutes, add extra olive oil and 1 tbsp of butter. add in the portobello mushrooms. make sure there are spaces between each slice of mushroom so it can brown quickly.
When it’s brown, add in the onions. After a minute, add the garlic. keep tossing it so that veggies won’t burn. Add the tomatoes. cook it a little bit.
then add the carrots, season with salt and pepper.
deglaze pan with the fish stock. pour over veggies until all is covered.
Add at least 2 tbsp of soy sauce (in this case, I used organic tamari sauce).
Add the bokchoy. season with pepper. (pepper to pepper taste)
Stir everything.
Let it boil. then turn heat down to a simmer. let the liquid reduce a bit ~ about 7-8 minutes.
while I’m waiting for the liquid to reduce, I’m gonna go ahead and flake the salmon.
(after I did that, I cleaned up a bit in the kitchen, hehe)
THEN, when the liquid is reduced (I didn’t let the liquid reduce all the way, I made sure there’s still some sauce left), add the salmon bits/flakes.
season to taste.
serve and enjoy.
Nephew enjoyed it. he even had a 2nd serving. can’t tell if he likes it or he’s really hungry c-.-) (haha meme)
He said, “it’s a new taste in mah mouth!”
what did it taste like? there’s kimchi, so it’s kinda spicy, then there’s pepper, so it’s pepper-y (sorry not really good in evaluating tastes).
but it taste so good! especially the salmon with the portobello mushrooms.
besides, we really needed a break from the fried foods and processed foods our helper always makes. (it’s her day-off today ~ kitchen is all mine!) hehe
I had fun making this because the fluorescent light in our kitchen was busted so we used a study lamp to illuminate our stove. and also, it’s my first time to use the kimchi base. btw, my mom bought the kimchi base in Duty Free near NAIA.
I’d gladly take a picture of it but we don’t have those fancy cameras that really justifies the taste of the food.. visually (or something like that…)
Anyway, we’re out of salmon. And if I’m ABLE to buy a salmon steak again (cuz salmon is so expensive here), maybe i’ll make this again and take a picture!
anyway, it’s willy wonka movie night, gotta go!
