This is a basic recipe which you can modify and take in any direction you like. Add minced ginger, etc.
The steps are easy and straight-forward.
- 1 cup good *soy sauce
- 4 teaspoons sugar
- 1 cup chicken stock (you may use water)
- 1 -2 fresh chilies, optional (and depending upon your spiciness preference) – - Serrano or jalapeño work well here
- About 18 scallions, trimmed, washed, and cut into 2-inch lengths, only the white bulb part and up to the crisp green stems (when the stems become limp, save them for your stock pot and move on to the next scallion)
- About 1 1/2 pounds striped bass fillet, or good quality salmon fillet, about 1 inch thick
- Combine the soy sauce, water/stock, sugar and chilies in a skillet ( in this case, I prefer non-stick) just large enough to hold the fish. Turn the heat to medium high, and bring to a boil
- Add the fish, flesh side down. If necessary, add a little more stock, so that the liquid comes almost all the way up the sides of the fish, but not to cover completely.
- Add the scallions and adjust the heat so the mixture bubbles but not strongly. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with the glaze
- Remove the fish to a plate and continue to cook down the sauce as it develops into more of a thickened glaze
- At the table, serve with **rice, top with the salmon, and spoon over the scallion-chili glaze.
*If possible use 100% natural/organic soy sauce. Understand that the sodium level might be on the higher side. My guests loved it, but know that you can reduce the level of soy and increase the amount of stock to adjust for such things.
**Rather than simply using “white rice”, I took the recipe to another level and instead of using water, I used stock. In addition, I certainly incorporated the butter and a good 1 1/2 tablespoons of Sriracha to provide additional flavor/color elements.
Raw wild salmon – - make sure to remove any bones
The many flavors infusing and coming together – - not at a boil, but a slight simmer