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Video: Ming Tsai’s soy-sake salmon adds zing to fried rice

  1. Closed captioning of: Ming Tsai’s soy-sake salmon adds zing to fried rice

    >>> we've made our way into today's kitchen for a little salmon and sake with the always fun chef ming tsai .

    >> ming is here with your dinner menu for tonight. he's a chef ambassador for family reach foundation. he recently made his meal at a charity benefit. now he's going to show us how to make an easy meal, too, ming tsai .

    >> yes, ming tsai . how are you? smells fantastic.

    >> great. it's so simple.

    >> okay.

    >> i'm going to put you to work. you can mix the marinade. oh, a little sake.

    >> sake to us.

    >> they say in japan -- it actually means dry glass. but you don't have to kill it. soy, sake, lime juice and honey. that's the marinade.

    >> are you using the low sodium soy?

    >> i am. sometimes they even use tamar. it's wheat free. if anybody has allergies. swish that around for me, please, kathie lee . this is the marinade. you're going to pour it on top of the salmon. only 20 minutes is all you need.

    >> hoda, that's your kind of menu.

    >> i've already taken the salmon out and i've already cooked it. it only takes about eight minutes.

    >> i've ever cooked mine before.

    >> i like it all the way cooked.

    >> what i love about this is in this same pan, now i'm going to take the marinade with the lime juice , we're going to reduce a little bit to make a sauce.

    >> do you know how to reduce it, hoda woman?

    >> just turn it up and stir it.

    >> good girl!

    >> as soon as this reduces by half, we'll add some butter and add a little scallions.

    >> what am i making? look at this, kath.

    >> you're going to make scrambled egg for the fried rice . you might think this is a lot of oil. don't worry. you're not eating all that oil. we'll do this and flip the egg. give me three seconds.

    >> till it gets hot.

    >> go ahead.

    >> i'm going to pour an egg.

    >> you see this egg. look how these eggs puff up. you're almost, like, frying the egg.

    >> okay.

    >> when you have oil like that it just puffs up. gives you really fluffy eggs.

    >> okay.

    >> again, that was like six tablespoons of oil. but you're going to drain it on this paper towel. these are basically done.

    >> can i add this?

    >> almost. give it about 30 more seconds.

    >> look what he's doing here. getting rid of that oil.

    >> all this strains off. in the same pan dump a little bit of ginger and all those scallions.

    >> love ginger.

    >> scallions and gingers go in here. now add the butter. almonds. toasted almonds. that's perfect. all of them. yeah.

    >> what about this?

    >> we're going to put rice in first.

    >> rice in.

    >> so good to have all these chefs. this is a grain rice. long grain basmati from india. like pasta, right? give me four of those.

    >> one, two -- it smells so good.

    >> we're basically done. look at our sauce. you've added the butter. nice buttery sauce.

    >> scallions.

    >> that's perfect. give me the soy sauce there, please, hoda. we add the eggs back.

    >> we just have about 30. as you're adding that in, i can't believe we did that. kath, would you like to fry?

    >> yes.

    >> look at that. look how delicious.

    >> ming knows his stuff.

    >> that looks so good.

    >> give it a try.

    >> we're trying it down here.

    >> we'll try it, in the meantime we want to give a big thank you so

TODAY recipes
updated 11/11/2013 3:55:44 PM ET 2013-11-11T20:55:44

Recipe: Soy-sake salmon with almond fried rice

  • Four 6-ounce skinless center-cut salmon fillets
  • 1/2 cup plus 1 tablespoon naturally brewed soy sauce
  • 1/2 cup sake
  • 2 tablespoons honey
  • Juice from 2 limes
  • 1 cup slivered almonds, toasted
  • 3 large eggs
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons canola oil
  • 1 tablespoon minced ginger
  • 2 bunches scallions, white and green parts, sliced 1/4 inch thick, 1 tablespoon of the greens reserved
  • 6 cups cooked and cooled basmati rice, preferably long-grain
  • 2 tablespoons unsalted butter

Put the salmon in a deep plate. In a small bowl, combine the ½ cup soy sauce, sake, honey and lime juice. Pour over the salmon and marinate for at least 15 minutes and up to 1 hour.

Line a large plate with paper towels. In a small bowl, beat the eggs and season with salt and pepper.

Heat the wok over high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is almost smoking, add the eggs, which will puff. Stir to scramble, about 10 seconds, and transfer to the paper towels to drain.

Reduce the heat to medium-high. Add 1 tablespoon of the oil to the pan and swirl to coat the pan. Add the ginger and scallions and sauté, stirring, for about 30 seconds. Season with salt and pepper, add the rice, almonds, eggs and remaining 1 tablespoon soy sauce, and stir to blend, breaking up the eggs. Adjust the seasoning, if necessary, and transfer to a large bowl.

Remove the salmon from the marinade and pat dry. Reserve the marinade.

Heat a large sauté pan over medium-high heat. Add the remaining tablespoon oil and swirl to coat the bottom. When the oil is hot, add the salmon nicest side down and cook until golden, about 1 minute. Flip the salmon, lower the heat to medium-low and cook for 2 minutes. Increase the heat to medium and turn the salmon on one edge and cook for 2 minutes more. Turn onto the remaining edge and cook until medium, 2 minutes more. Transfer to a plate.

Wipe out the pan. Add the marinade and bring to a simmer over medium heat. Add the reserved scallions and reduce the marinade by half, 1 to 2 minutes. Remove from the heat and whisk in the butter. Taste to adjust the seasoning.

Spread the rice on a platter or divide it among individual plates and top with the salmon. Drizzle the fish with the pan sauce and serve.

Serving Size

Makes 4 servings

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