Tangcu Sanwenyu (糖醋三文鱼)

Name: Tangcu Sanwenyu
Total time: 38 min
Yield: 4
Cuisine: China
Ingredients: 4 pieces salmon fillet; 3 tbsp rice vinegar; 3 tbsp tomato ketchup; 1 tbsp soy sauce; 1 tbsp Shaoxing rice wine; 1.5 tbsp white sugar; 0.25 tsp white ground pepper; 1 tsp olive oil; 1 pinch salt; to taste green onion

China

Sweet and sour salmon is a dish with a bright contrast of flavor and texture. The combination of vinegar, tomato ketchup and soy sauce gives the fish an aromatic sweet‑sour note, while the crispy skin makes it especially appetizing.

Ingredients

4 pieces salmon fillet
3 tbsp rice vinegar
3 tbsp tomato ketchup
1 tbsp soy sauce
1 tbsp Shaoxing rice wine
1.5 tbsp white sugar
0.25 tsp white ground pepper
1 tsp olive oil
1 pinch salt
to taste green onion

Steps

Pat the salmon fillet with a paper towel to remove excess moisture from the surface.
In a microwave-safe dish, combine rice vinegar, tomato ketchup, soy sauce, Shaoxing rice wine, white sugar and white ground pepper until smooth. Microwave for 20 seconds so the sugar fully dissolves.
Pour the resulting sauce into a baking dish, place the salmon fillet skin-side up in the sauce and let it marinate for about 10 minutes.
Prepare the oven: raise the rack so the salmon is about 10 cm from the top heating element, and preheat to 220 °C (grill mode with fan).
When the oven is heated, brush the salmon skin with a thin layer of olive oil and lightly sprinkle with a pinch of salt.
Place the dish with the salmon in the oven and bake for about 10 minutes, until the skin becomes crispy and the flesh is fully cooked. Before serving, sprinkle the dish with sliced green onion.