Ingredients
2 serving-sized salmon fillets, seasoned with salt and pepper2 tbsp cooking oil
2 cups of kangkong stalks, cleaned and cut
3-4 fresh shiitake mushrooms, cleaned and sliced
3 cloves of garlic , crushed, peeled and chopped
¼ cup of rice wine
salt and pepper to taste.
Method
- Heat oil in frying pan. When hot, add salmon fillets (Skin down) and cook over high heat until seared. Flip to sear the other side. Remove from pan
- To the oil and salmon juice that remain in the pan, add the garlic and saute till fragrant.
- Add the kangkong stalks and cook, stirring often for about a minute. Pour in rice wine and continue cooking over high heat until the liquid is reduced to almost nothing.
- Add in the mushroom caps to the kangkong stalks. Season with salt and pepper.
- Reduce the liquids from the mushroom for a concentrated flavor.
- Serve the vegetables with the salmon.
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