Confit Salmon with Ginger Oyster Sauce

sbs.com.au

MellyJ

1 litre virgin olive oil

1 garlic bulb, sliced in half, leaving the skin on

2 black cardamom pods, seeded

1 tbsp mac khen (wild forest pepper)

shaved zest of 1 lemon

8 Asian basil leaves

4 pieces skinless salmon fillet, about 200 g each

subheading: Ginger oyster sauce:

2 tbsp thinly sliced ginger

1 tbsp thinly sliced garlic

100 ml Shaoxing rice wine

250 ml (1 cup) chicken stock

2 tbsp oyster sauce

1 tbsp light soy sauce

subheading: Garnish:

2 tbsp salmon roe

8 sprigs coriander

3 spring onions, julienned, then soaked in iced water to create spring onion curls

1 long red chilli, julienned

12 pennywort leaves, optional

Directions at sbs.com.au

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