Gg’s Chinky Salmon with Chinky Stir-fried Vegetables & Rice

Marinated salmon, grilled in the oven is served with steamed rice and some very simply fried vegetables. The vegetables are quickly stir-fried while the salmon grills making this fuss-free meal that will still impress. I cooked the salmon all the way through this time as we were having it with rice.

Gg’s Chinky Salmon Recipe:
(serves 2)


  • 2 thick salmon fillets


  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sake
  • zest of 1 lemon
  • 2 garlic cloves (finely minced)
  • few sprigs of cilantro (roughly chopped)
  • few sprigs of spring onions (roughly chopped)
  • 4 – 5 slices of sliced old ginger
  • 1 medium fresh red chilli (sliced) or 1/2 teaspoon dried chilli flakes (optional)
  • 1/4 teaspoon ground white pepper



  1. Combine all marinade ingredients in a ziplock bag or container. Mix well.
  2. Add salmon to marinade. Coat well.
  3. Refrigerate overnight or up to 3 days.


  1. Pre-heat oven on the conventional cooking setting () at 200 degrees Celsius.
  2. Lay a piece of baking paper on a metal rack placed on a baking tray.
  3. Take salmon out of the fridge, remove from marinade and pat dry.
  4. Arrange on baking paper and place in the oven on the second rack from the top. Switch the oven to the fan assisted grilling setting ().
  5. Cook for 15 – 20 minutes depending on the thickness of the salmon and how well done you like it.


Gg’s Chinky Stir-fried Vegetables Recipe:
(serves 2)


  • 1 big broccoli (divided into bite-sized florets)
  • 6 fresh shitake mushrooms (sliced)
  • 1 handful cherry tomatoes
  • 12 small prawns (peeled and deveined)
  • 2 garlic cloves (roughly minced)
  • 5 tablespoons vegetable oil



  1. Combine chicken stock, soya sauce, mirin and sesame oil in a small bowl.
  2. Heat 2 tablespoons of vegetable oil in a frying pan or wok over a medium fire.
  3. Add shitakes to oil and fry for 2 minutes till cooked through.
  4. Add 1 tablespoon of vegetable oil and garlic. Fry till garlic is light golden and fragrant.
  5. Add the remainder of the oil and broccoli. Toss to coat broccoli in oil. About 1 minute.
  6. Add  cherry tomatoes, prawns and seasoning. Turn the fire up to high.
  7. Toss well. Add a splash of cooking wine once prawns are cooked.
  8. Give it a final toss and serve.

Who Marinates Fish?

I do! And it is awesome!

I am not a fan of cooked salmon. I don’t mind it as sashimi. I can eat A LOT of  smoked salmon or Gravlax. But the moment it’s cooked, YUCK! I want to run away and hide. However my DCM really likes salmon in all its glory, so it stays on my grocery list. It’s also a good source of Omega 3 as well as other unique health benefits.

What’s a girl to do then? Marinate it! Salmon has such a strong flavour it can take almost anything you do to it. I came up with a chinky marinade based on the stuff I had in the kitchen, threw the salmon fillets in and let them soak up the chinkiness for 2 days.

Salmon + Hoisin = Love

To go with the chinky theme, I cooked some rice and fried up some chinky-style vegetables to go with my chinky salmon, cooked in an un-chinky manner. I grilled it in the oven! This is now my new favourite method of cooking fish fillets. No mess, no fuss, no flipping. Always perfect results. See recipe here.

My DCM said the salmon was good and cleaned his plate. And, for the first time I didn’t want to run and hide eating cooked salmon.

I leave you with this quote: “A man is but a mere piece of meat marinated by the juices of his successes” – Anthony Mojarro