Alive and Cooking

Hot and Sour Cured Salmon

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2 salmon fillets
100ml white balsamic vinegar
100ml water
1 tsp hot and sour paste
2 tsp caster sugar
Splash of extra virgin olive oil
¼ cup of mint leaves
1 tbsp Kikkoman Organic Soy Sauce
½ a zucchini
¼ red capsicum


1. Combine the vinegar, water, soy sauce, hot and sour paste, olive oil and mint in a saucepan and gently simmer until all the paste has dissolved, then pour into a Lock n Lock flat container.

2. Skin the salmon and place into the marinade, then into the fridge.

3. If you intend to keep this salmon “Raw’ and served as a cured dish it needs to be marinated for at least 3 days.

4. If you intend to cook it, marinating overnight is fine

Cooked version
Heat a fry pan to a high heat then sear salmon on each side for 2 minutes (turn only once,) then toss in the zucchini, red capsicum, noodles and sauce. Garnish with chopped spring onion.

Hot and Sour Cured Salmon