CRYING TIGER SALMON
with Chili Dipping Sauce
About the Recipe
This dish is way up there on my list of favorite salmon preparations. I think it's a tie with Whiskey Salmon as for me - full disclosure - gravlax, smoked salmon and salmon tartare are in a different category.
In any case, Crying Tiger Salmon is divine. Even cold, right out of the fridge, the leftovers are perfection.
I adapted a Crying Tiger Steak recipe, a must-make suggestion from a friend. Having tweaked the spice and herb amounts and changed the cooking method, it's even better. If you prefer steak to salmon or want a change of pace, choose thick sirloin or rib eye and marinate for 24 hours in the fridge. Then grill or broil to your preferred doneness. Slice and serve on a platter topped with the sauce and lots of fresh herbs.
If you choose salmon, it will probably be the most tender and succulent ever. The sauce is spicy but I've adjusted it to not be mouth-searing. But obviously you can spice it up or down. Serve hot, warm or at room temperature.
A great starter for this salmon is Asian Avocado and Cucumber Salad (see the June 2022 recipe). For side dishes, I usually serve sesame noodles (see May 2022 recipe) and Asian Slaw or a cabbage stir-fry. Dessert is almost always Key Lime or Lemon Meringue Pie, or just berries and mixed sorbets, if I'm feeling lazy.
CRYING TIGER STEAK SALMON WITH CHILI DIPPING SAUCE
Serves 4-6
Ingredients:
For the Salmon:
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon palm or light brown sugar
1 ½-2 pounds salmon filet, in one piece or cut into portions
For the Sauce:
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped shallots
1 tablespoon finely chopped scallions
2 teaspoons dried red pepper powder
1 teaspoon palm or light brown sugar
Lots of chopped scallions and/or cilantro to garnish
Method
To make the salmon: Whisk together dark soy sauce, oyster sauce, sugar, and oil in a small bowl. Place fish in a large resealable plastic bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
To make the sauce: Whisk together fish sauce, lime juice, cilantro, shallots, scallions, pepper powder, and sugar. Set aside.
Line a large sheet pan with foil or parchment and place on an upper rack in the oven. Preheat oven to 500F. When oven is ready and pan very hot, transfer salmon –skin side down to pan. It will sizzle. Cook 10 minutes or until done to your liking.
Transfer to a serving platter and serve immediately with sauce. Garnish with chopped scallions and cilantro