Oriental Stewed Salmon
Panfried Salmon fillets lightly stewed in Marmite sauce with a hint of Asian flavours.
Directions:
Prepare the sauce by melting the Marmite in the hot water.
Add the brown sugar and cornflower and mix well until you get a thick liquid.
Add the chili pepper, spring onions, garlic, ginger, and star anise and mix well.
Heat up a skillet and place the oil and butter over medium heat.
When the butter melts, add the fish fillets skin side down.
Fry for a couple of minutes until a crust is formed then turn over.
Season with salt and pepper and add in the sauce.
When the sauce comes to a boil, lower the flame and baste the fillets with the sauce.
Cook for about 5 minutes stirring and basting frequently.
Turn off the heat, discard the star anise, and serve the fillets with simple noodles or plain rice drizzled with the delicious sauce on top.
Decorate with some toasted sesame seeds.
