It is only second day of winter and I already felt like I am coming down with something. I hope I do not pass it on to the kids. Coming home late as usual and no dinner from any of the mums, I decided to cook Khmer stir fry salmon with ginger and hope that the ginger will help me fight the cold although it may be a little too late.
This dish is our family favourite. It is one of the dish that I had proudly created as we love ginger stir fry. The Khmer traditional stir fry ginger uses pork or chicken. My freezer always has ginger and salmon. I took a piece of salmon out of the freezer before I left to work this morning just in case I might need to cook something quick as I was not sure if we were eating at Borey’s mum when we pick up Aaron after work. Borey already cooked rice which meant our dinner will be ready in about 15 mins. Hurray! My shredded gingers were still frozen in the freezer, but it can be cooked right away.
If you cannot handle too much gingers, just use a little bit of ginger for the flavour and the dish would still taste great. I encourage you to give this dish a go and tell me how you like your ginger stir fry.
Recipe for Khmer Stir Fry Salmon and Ginger (Char Khgney Trey Salmon)
Time: 15 mins preparation, 15 mins cooking
What you need:
1 piece of salmon fillet – skin free (palm size piece)
1 large piece of fresh young ginger (or a cup of shredded young ginger)
1 clove of garlic finely chopped
1/4 tsp salt
3 tsp sweet thick soy sauce (se-eve khup in khmer)
1 tsp light soy sauce
1- Peel skin off ginger and slice into thin strip. This can be prepared early and stored for weeks in freezer
2- Cut the salmon in to thick slices (about 2cm thick)
3- If you use frozen ginger, put frying pan on hot plate and defrost ginger in the frying pan (high heat). Use the wooden spatula to toss it around to speed up the defrost process. When the gingers become soft and watery, add a little olive oil and keep stirring every now and then to fry the gingers till golden in colour
4- If you use fresh ginger, start with coating the hot pan with olive oil and then add ginger and fry gingers till golden in colour by stirring it every now and then
5- Remove gingers from pan
6- Add a little olive oil to the pan and add garlic. Saute garlic for a few seconds till golden colour
7- Add salmon and quickly toss with garlic for a few seconds then add all the seasonings and stir gently to combine the fish and the soys and not braking the fish. Turn the heat off after 2 to 3 mins so the fish is not overcooked
8- Add the ginger and toss slightly to combine
9- Transfer to a plate and serve with steam rice.
Tips: You can use other white fish fillets