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Using a food processor, mix and grind the ginger, chili, garlic, onion, soy sauce and lime juice until a homogeneous sauce is obtained. Pour into a relatively small tray, which will fit the pieces of fish and not leave much space. In this way, the pieces of fish boil in the sauce and the skin becomes crispy.
Cut the fish pieces from place to place, on the skin side. Sprinkle with salt, pepper and Chinese spice mix and sprinkle with a little olive oil. Place in the sauce pan and place in the preheated oven at 250 degrees Celsius, where it will remain for 18 minutes.
Heat a little oil in a saucepan and add green onions and chili, then ginger and garlic. After a few minutes, add the spice mix and the starch. Stir, then add the soup and peas. Bring to the boil and add soy sauce, if needed. Add the noodles, cover and cook for a few minutes.
Serve the soup, along with the salmon pieces and the sauce in which the salmon was cooked.