Aromatic Chilli Salmon

Soy sauce and whisky are combined in a Chinese-Scottish fusion dish from Lin McKenzie
Aromatic Chilli Salmon
  • Rating:
  • Serves: 3
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus at least 2 hrs marinating
  • Effort: easy


For the salmon

  • 3 salmon
  • 150-175 ml whiskey
  • 5 tbsp light soy sauce
  • 2 tbsp vegetable oil
  • plain flour, for dusting
  • steamed rice, to serve

For the sauce

  • 1 tbsp Chinese or Korean chilli paste
  • 5 tbsp whiskey
  • 2 spring onions, sliced into 3cm lengths
  • 4 thin slices ginger, peeled and finely chopped
  • 1 tsp sesame oil
  • 1 tbsp clear honey
  • 3 tbsp hot water

For the stir-fried courgettes

  • 2 tbsp oil
  • 2 cloves garlic, finely chopped
  • 2-3 courgettes, peeled and finely chopped
  • light soy sauce
  • chopped spring onions, to garnish

For the garlic broccoli

  • 500 g broccoli, separated into florets
  • 4-5 tbsp oil
  • 2 cloves garlic, finely chopped
  • 3 tbsp light soy sauce


1. For the salmon: place the salmon fillets in a dish. Combine the whisky, soy sauce and a good pinch of white pepper and pour over the salmon. Cover and place in the fridge for 2 hours or up to half a day.

2. Heat the oil in a frying pan. Remove the fish from the marinade and dust with flour. Gently fry fro a couple of minutes until golden (it will be cooked through later).

3. For the sauce: combine all the ingredients and pour over the fish in a pan. Cover and cook for 4-6 minutes until the sauce is reduced and sticky.

4. For the stir-fried courgettes: heat the oil in a frying pan. When hot, add the garlic and the courgettes and stir-fry for 3-4 minutes. Add the soy sauce and cook for another 2 minutes. Garnish with a little spring onion.

5. For the garlic broccoli: place the broccoli in boiling water and simmer for 2-3 minutes until soft. Drain. In another pan, heat the oil and cook the garlic for 30 seconds, then add to the broccoli along with the soy sauce.

7. Serve the salmon and vegetables with steamed rice.

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