Episode 1: Soya Ginger Marinated Salmon with Chinatown Vegetables

Soy and Ginger Marinade:
1 cup Soy sauce
1 cup water
1 bunch scallion, chopped, medium
1 piece Ginger, Fresh, mashed
¼ cup sugar, granulated

In a saucepot combine above ingredients and bring to a boil.
Remove saucepot from heat and allow mixture to cool down. Strain through a fine colander or sieve.

Salmon:
Soya ginger marinate
1 tablespoon oil, vegetable

In a glass or stainless steel bowl, place salmon and cover with Soya Ginger marinade and allow marinating for about 2 hours.
Remove salmon from marinate.
In a pre heated Teflon sauté pan, add oil and sauté salmon, skin side up, until charred. Turn salmon fillet and lower heat and finish cooking, until desired doneness.

Jasmine Rice:
1 cup jasmine rice
2 cups water

In a medium pot, bring water to boil, add rice. Stir once.
Lower heat, cover pot with lid or foil and cook for 20 minutes.

Vegetables:
2 each Bok Choy, chopped, small (bite size)
8 each Shiitake mushroom, chopped, small
1 bunch Broccoli, cut small florets
1 each Carrot, peeled, chopped, small
1 piece Ginger, peeled, diced, small
1 tablespoon oil, vegetable
1 tablespoon Rice vinegar
Hot sauce

In a preheated wok or sauté pan, add oil, ginger, carrot, shiitake and sauté for about one minute. Add rest of ingredients, and cook for about another minute.
Season with rice vinegar and hot sauce to your taste.

Lemongrass Coconut Sauce:
1 tablespoon oil
1 tablespoon shallots, diced, small
1 small piece ginger, fresh, diced small
2 each lemongrass, chopped small
1 can coconut milk (13.5 ounce)
1 cup water

In a medium saucepot, heat up oil and add shallot, garlic, ginger and lemon grass and sauté for about a minute.
Add coconut milk and water and bring to boil. Lower heat and simmer for 15 minutes. Cool sauce to room temperature.
Puree sauce in a blender and strain through a fine colander.
Season with salt to your taste.