Sous vide salmon and stir-fry cabbage

Dear Reader,

I hope you’re well. It’s been a while since I’ve posted a short recipe here. I’ve been focused mainly on

Sous vide salmon and stir-fry cabbage


  • Salmon
  • MSG
  • Drumhead cabbage
  • Garlic
  • Ginger
  • Shallot
  • Spring onion
  • Red chilli
  • Coriander
  • Broccoli
  • Peanut oil
  • Sesame oil
  • Soy sauce
  • White peppercorns
  • Black peppercorns
  • Coriander seeds


  1. Season a salmon fillet with MSG.
  2. Seal the MSG seasoned salmon in a vacuum bag.
  3. Cook under vacuum (sous vide) at 50 °C for 30 minutes.
  4. When cooked, remove the salmon from the bag and flake it into big chunks.
  5. Shred the cabbage into thin shreds.
  6. Put the cabbage into a bowl.
  7. Pour boiling water over the cabbage and cook until soft.
  8. Drain the cabbage and place it into a bowl of ice water.
  9. Mince the shallot, garlic, and ginger.
  10. Slice the spring onion and red chilli.
  11. Dice the coriander root and stems and place them with the minced shallot, garlic, and ginger. Set aside the leaves and place them with the spring onions and chilli.
  12. Heat a wok.
  13. Add some peanut oil and sesame oil.
  14. Cook the aromatic ingredients until they are fragrant.
  15. Toss in the broccoli florets and stir-fry.
  16. Drain the cabbage.
  17. Toss in the flaked salmon and stir-fry.
  18. Squirt in some soy sauce and add the ground peppercorns and coriander seeds.
  19. Add in the cabbage and toss your wok.
  20. Turn off the heat and add the spring onions, chillies, and coriander leaves.
  21. Transfer everything to a bowl.
  22. Give thanks to the Lord.
  23. Eat with chopsticks and a spoon.
Sous vide salmon and stir-fry cabbage






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