Recipe Category: Recipe
Cooking the salmon with the stone fruits and mushrooms is not only efficient, it infuses them with flavour. Make sure to buy the salmon in one piece, with the skin on; portioned pieces will cook too fast, before the fruits are tender. Serve this with a side dish of ripe tomatoes.
Minced pāua is ideal for using in a seafood version of dan dan noodles. Here I’ve served the noodles cold, but they are just as delicious hot. I’ve added mushrooms to the mix, which helps to bulk it out, and used Good Chow’s pāua XO sauce (available at goodchownz.com), or use a regular XO sauce if you can’t find it. If you like the flavour of the hua (roe), then chop and fry it up with the pāua.
Richly coloured and deeply flavoured, this braise is great to eat warm or at room temperature. Because this is slow cooked, you don’t need to bother pre-cooking the octopus first.