ginger

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

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Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.

  • Nem Nướng Sausage Mix

  • All Purpose Lemongrass Blend

  • Multi-Purpose Phở Seasoning

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

Gai Lan is unlike another vegetable; its stem is unctuous, tender, and sweet; Its spinach-like leaves, are reminiscent of broccoli with a minimal amount of bitterness. And to highlight these characteristics, the Gai Lan is blanched to create a bright, fresh, crispy (simultaneously tender) green. These flavors are perfectly balanced with a saline, earthy, and umami, seasoned oyster sauce.

Ingredients

Instructions

  1. Bring a large pot of water to a boil
  2. Submerge the Gai Lan in the boiling water
  3. Blanche the Gai Lan for 2 minutes
  4. Strain the Gai Lan immediately
  1. Preheat a small saucepan on low medium heat for 1 min
  2. Add 1 tbsp. of Cooking Oil and 1 tbsp. of Sesame Oil
  3. Add 2 tbsp., Sliced Ginger
  4. Saute for 1 minute.
  5. Add 3 tbsp. of Oyster Sauce, 1 tsp. of Minced Garlic, and 3 tbsp. of Water.
  6. Add 1 tbsp. of Sugar
  7. Mix thoroughly. Reduce for 1 minute.
  8. Take the sauce off heat.

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https://cheftu.com/recipelibrary/cailan
TDP Enterprises, LLC
vegetable, broccoli, broccolini, rapini, gai lan, cai lan, oyster sauce, steamed veggies
Vietnamese, Chinese
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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]
Yield
4
Author
Prep time
15 Min
Cook time
30 Min
Inactive time
15 Min
Total time
1 Hour

Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

Similar to cooking eggs, the mastery of cook can be measured on how they cook fish. Why? Fish is incredibly delicate. It requires precision cooking; high cooking temperatures with short cook times; low cooking temperatures with extended cook times. But no need to worry. If you formulate the process and follow the procedure, you'll nail it every time. And this recipe is exactly that. FAIL-PROOF.

Ingredients

Confit Salmon
  • 1 lb., Alaskan Wild King Salmon
  • 2 tbsp., Kosher Salt 
  • 2 tbsp., Organic Sugar 
  • 1/2 each, Orange Peel
  • 1/2 each, Lemon Peel
  • 2 oz., Thinly Sliced Ginger (coin-sized)
  • 4 cloves, Peeled Garlic (crushed)
  • 2 cups, Corto Extra Virgin Olive Oil [or 500 ml.]
  • 8 springs, Cilantro
Cooking Equipment
Fish Butchery
Ginger Scallion Sauce

Instructions

Portion Salmon
  1. Trim away the belly fat. This section of the fish tends to be very thin. Thus it will overcook.  Set it aside to pan fry in a skillet to make Salmon bacon
  2. Skin the filet. Place fish filet firmly in your dominant hand. Make an incision at the tail end of the filet. With your other hand, use your fingertips to pin down the incision onto the cutting board. Place the fish filet knife in the incision and run the knife upward to the skin of the filet to remove the skin. Set skin aside to render crispy as a garnish.
  3. Remove the fish bones with fish tweezers. With the back of your knife, run the knife from the tail of the filet, toward the head.- that should scrap the hidden pin bones to the surface. Once the pin bones surface from the flesh, use fish tweezers to remove the pin bones. 
  4. Split the filet lengthwise, down the natural seam.
  5. Portion the Salmon into 2" filets, 4 oz. each filet, 4 portions total.
Confit Salmon
  1. Lightly cure the salmon by lightly seasoning the salmon filets with 1 tbsp. of Kosher Salt and 1 tbsp of Organic Sugar. 
  2. Cure the fish for 10 minutes. 
  3. In a medium-sized pot, add: salmon filets, 2 cups extra virgin olive oil, 2 oz. sliced ginger, 4 crushed garlic cloves, lemon and orange peels. 
  4. Add a thermometer into the fry pan. Make sure the probe is submerged underneath the oil.
  5. Set the pot on low heat. 
  6. Continue to keep the pot on low heat until the oil reaches 135 F. [make sure to gently shake the pan to even distribute the temperature of the oil]
  7. Once the oil reaches 135 F., immediately take the pot off the heat. 
  8. Allow the salmon filets to infuse in the warm oil for 30 minutes. It will continue to cook. [salmon filets can be stored on oil for 24 hours, refrigerated]
  9. Use a spatula to gently remove the salmon. It will be very delicate. 
  10. Place the salmon on a paper towel to remove excess oil. 
  11. Drain the confit oil. Pour confit oil into a jar. 
  12. Keep oil refrigerated to be reused as confit oil.
Render Salmon Skin
  1. In a cold, nonstick fry pan place the salmon skin, skin-side down.
  2. Turn the heat on low.
  3. Render the salmon skin continuously on low heat. Or until the skin gets crispy. (20 minutes)
  4. Lightly season with salt.
Salmon Bacon
  1. Lightly cure the salmon belly by lightly seasoning the salmon filets with 1 tsp. of Kosher Salt and 1 tsp of Organic Sugar.
  2. Cure the fish for 10 minutes.
  3. In a cold, nonstick fry pan place the salmon belly, skin-side down.
  4. Turn the heat on low.
  5. Render the salmon belly continuously on low heat. Or until the skin gets crispy. (20 minutes)
  6. Flip the salmon over and cook for another 5 minutes on low heat.
Ginger Scallion Sauce
  1. Use this recipe [addition of bacon is optional]
Assemble
  1. In a shallow bowl, gently lay the confit salmon in the middle
  2. Spoon 2 tbsp of ginger scallion sauce over the salmon. 
  3. Garnish the salmon with salmon bacon and crispy salmon skin. 
  4. Garnish the bowl with cilantro sprigs.

Notes:

This dish was inspired by a traditional Vietnamese recipe called, "Cá Hấp Hành Gừng." [Steamed Fish with Ginger Scallion]. But instead of steaming the fish, I poached it in olive oil; it allows for a more delicate, succulent fish. 


Note: Oil is not needed when frying salmon belly or crisping salmon skin. Salmon skin has a alot of natural fat. Thus, naturally greases a pan with fish fat.

Recommended Products:

Hestancue Smart Induction and Probe
Fish Bone Pliers
Corto Olive Oil

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fish, confit, salmon, ginger, scallion, fish sauce, seafood, ocean, olive oil, hestan, cue
Dinner
Vietnamese
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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce
Yield 4
Author Chef Tu David Phu
Prep time
11 Min
Total time
11 Min

Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

The taste of this sauce is foolproof because of its cornucopia of umami flavors; fish sauce, bacon, lemongrass, ginger, and scallion. Traditionally, it is paired with Chicken Pho and Hainam Chicken. But can be topping for almost any dish. Specifically, it's a great adittion to any stir-fry, soups, steak, fish, or noodle dish.

Ingredients

Instructions

  1. Add cooking oil to a saucepan. And heat the pan to 350 F. or 30 seconds
  2. Add the minced Chinese sausage to the pan and render the bacon until light golden brown
  3. Add fish sauce, rice vinegar, kosher salt, and organic sugar to the saucepan.
  4. Add sliced scallions to the saucepan and cook for 1 minute on low heat.
  5. Take the saucepan off the heat

Notes

Note: Traditionally, my family recipe for this sauce would call for the use of fresh, rendered bacon fat. However, I did have Lap Xuong (Chinese sausage). In my spirit to be resourceful, I made the subsititution. And will start a new tradition in my family to make it this way becuase it's insanely delicious.

Recommended Products:

Aged Son Fish Sauce

Similar Recipes

Nước Tương Chấm (Peanut Dipping Sauce)

Hoisin Sauce

https://cheftu.com/recipelibrary/gingerscallionsauce
sauce, mother sauce, ginger, scallion, bacon, lap xuong,
sauce
Vietnamese
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