Typhoon Shelter is a Hong Kong style of serving usually fried crab or prawns, but this baked salmon version is perfect for home cooking. It may seem like a lot of garlic, but it really isn’t overpowering at all. This is a firm favourite in our household. An added bonus is that it leaves you with a fair bit of delicious garlic oil to use later.
1 cup vegetable oil
3 heads garlic, cloves peeled and finely chopped
4 salmon fillets, scaled
salt and pepper, to season
8 spring onions
2 bird’s eye chillies, sliced
1 tbsp salted black beans (available from Asian grocery stores or some supermarkets)
a good pinch of sugar
1/2 cup loosely packed picked coriander leaves
Heat the vegetable oil in a small saucepan over low-medium heat and add the garlic. Cook the garlic for about 15-20 minutes, stirring reguarly until it is lightly golden brown and then remove the garlic from the oil with a wire mesh. Reserve both the fried garlic and the garlic oil.
Heat your oven to 200C. Place the salmon fillets skin-down on a layer of baking paper on baking tray. Season with salt and pepper and bake for 10 minutes. Transfer the baking paper with the salmon still on top directly to a serving plate.
While the salmon is cooking heat 2-3 tablespoons of the garlic oil in the wok (reserve any leftover garlic oil for another purpose) and add the spring onions and chillies. Toss for about a minute until the spring onions start to soften then sprinkle over the sugar and toss for a further minute. Pour the mixture over the salmon, then scatter the garlic and coriander leaves on top and serve immediately.
Tips for Typhoon Shelter
- The garlic becomes delicious and mild when it’s toasted so don’t worry about the garlic being overpowering.
- If you don’t want to use your oven, you can easily pan-fry the salmon instead.
- The extra garlic oil is delicious when used in salad dressings, for frying steaks etc. I often make this dish just to get the garlic oil!