With Chinese New Year approaching, Wing Yip – the UK’s leading Oriental supermarket – is encouraging the nation to bring the festivities to create glorious Chinese meals.
Using a piece of foil large enough to create a parcel, place a salmon fillet in the centre, thinly slice half a shallot and scatter around the salmon. Spoon 1 tbsp Wing Yip Ginger and Spring Onion Sauce on top. Wrap up the parcel and repeat for each portion required. Place in a pre-heated oven at 180°c for 10 minutes depending on the size of your fish. Check after 10 minutes, and if the fish is cooked all the way through, serve immediately.
Char Sui Barbecue Pork:
Marinate 1kg pork shoulder/leg (deboned and sliced into 3-4in pieces) with 2tsp salt, 1tsp five spice powder, 1tbsp Wing Yip Shaohsing Wine, 1tsp Wing Yip Sesame Oil, 2tbsp Wing Yip Hoi Sin Sauce, 2tsp golden syrup, 2 cloves minced garlic, 1-2 drops red food colouring (optional) and a pinch of pepper. Place in a tightly sealed bag, removing as much air as possible, massage the meat and leave in the fridge overnight. Place the pork onto a foil-lined baking tray. Mix the remaining marinade with 1tsp vegetable oil, 1tsp golden syrup and 1tbsp Wing Yip Hoi Sin Sauce and brush over the pork. Cook for 10min at 250°c then reduce heat to 160°c and cook for 35-40min, basting every 10min.