Inspired living

3 delicious dishes for your dinner party menu

3 Delicious Dishes For Your Dinner Party Menu

Image: Supplied

Use  as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! Available at Coles.

Low-Temperature Oil Steeping Salmon

Recipe / Pearl River Bridge
Serves: 1



  • 1 spring onion
  • ¼ cayenne pepper
  • 200g fresh salmon fillet
  • ¼ tsp salt or to taste
  • ¼ tsp sugar or to taste
  • ¼ tsp black pepper or to taste
  • 500mL olive oil + extra to drizzle over salmon
  • 20g lemongrass
  • 15g onion
  • ½ celery
  • Bunch parsley
  • 5g cornstarch
  • 150mL water
  • 1 tbsp Pearl River Bridge Premium Deluxe Light Soy Sauce
  • 1 tsp Pearl River Bridge Premium Oyster Flavoured Sauce
  • ½ tsp Pearl River Bridge Superior Dark Soy Sauce
  1. Thinly slice the spring onion and cayenne pepper.
  2. Cure the salmon fillet with salt, sugar, black pepper and olive oil and marinate for 3 mins.
  3. Put 500mL olive oil and the lemongrass into a large pan, cook the oil over low heat until it reaches 40℃, maintain this temperature.
  4. Put the salmon fillet into the oil for 13 mins, then place onto kitchen paper to absorb the oil.
  5. To make the sauce, slice the onion and celery and wash and chop the parsley. Mix the cornstarch with a little water to make a slurry and set aside.
  6. Pour some cooking oil into a frying pan and sauté the onion, celery and parsley.
  7. Add 150mL water, Pearl River Bridge Premium Deluxe Light Soy Sauce and Pearl River Bridge Premium Oyster Sauce and boil for 1 min over low heat, before removing the vegetables with a strainer.
  8. Keep the sauce over a low heat, season with salt and sugar, then add the Pearl River Bridge Superior Dark Soy Sauce. Add the cornstarch slurry. Boil the sauce until it becomes sticky.
  9. Top the salmon fillet with the spring onion, cayenne pepper and sauce on a plate, then serve.

Braised Pork Ribs with Honey Sauce

Braised Pork Rib With Honey Sauce

Recipe / Pearl River Bridge
Serves: 2



  • Marinade
  • 10g baking soda
  • 5g sugar
  • 30mL water
  • 500g three-bone pork ribs
  • 1 whole garlic
  • 1 cayenne pepper
  • ½ squash, sliced
  • ¼ red capsicum, sliced
  • ¼ yellow capsicum, sliced
  • 3 mushrooms, diced
  • Seasoning
  • 3 pieces Pearl River Bridge Fermented Red Beancurd
  • 1 tbsp Pearl River Bridge Golden Label Superior Light Soy Sauce
  • 3 tbsp Pearl River Bridge Hoisin Sauce
  • 2 tsp Pearl River Bridge Superior Dark Soy Sauce
  • 65g sugar
  • 15g honey
  • 100mL liquor
  • Salt & black pepper, to taste
  1. Mix the marinade ingredients together and set aside.
  2. Clean the ribs, slice a criss-cross pattern on the surface and marinate in the mixture for 2 hrs. Wash marinade away with water.
  3. Chop the garlic and cayenne pepper, then blend in a food processor or blender with some water.
  4. Smash the fermented red beancurd with a spoon, mix with the garlic mixture and the rest of the seasoning ingredients.
  5. Marinate the ribs in the seasoning for 6 hrs or overnight in the fridge.
  6. When ready to cook, preheat the oven to 230°C.
  7. Braise the ribs in the oven for 45 mins, basting with the sauce every 15 mins.
  8. Meanwhile, in a large pan, heat some cooking oil over high heat, add all the vegetables and cook while stirring frequently. Season with salt and black pepper to taste and move to a plate.
  9. Serve ribs with the vegetables.

Chicken Bacon Rolls with Chimichurri

Chicken Bacon Rolls With Chimichiurri

Recipe / Pearl River Bridge
Serves: 2



  • Chimichurri
  • 2 cloves garlic, chopped
  • 15g onion, chopped
  • 1 red hot chilli, chopped
  • 10g Chinese parsley, chopped
  • Juice ¼ lemon
  • 30g parsley, chopped
  • 10g fresh oregano, chopped
  • 2 tbsp Pearl River Bridge Rice Vinegar
  • Salt & black pepper, to taste
    Sugar, to taste
    ⅓ cup olive oil
  • 1 chicken breast
  • 6 rashers bacon
  • ½ carrot, sliced into sticks
  • 1 cucumber, sliced into sticks
  • Cooking oil
  • Seasoning
  • 1 tbsp Pearl River Bridge Premium Deluxe Light Soy Sauce
  • Salt, to taste
  • Sugar, to taste
  • White pepper, to taste
  1. Preheat oven to 200°C.
  2. To make the Chimichurri, mix all the Chimichurri ingredients together except the olive oil, then whisk oil into sauce.
  3. Butterfly chicken breast, then season with Pearl River Bridge Premium Deluxe Light Soy Sauce, salt, sugar, white pepper and set aside for 10 mins.
  4. Boil the carrot sticks to soften. Season the cucumber stick with salt and sugar for 10 mins, then rinse with water.
  5. Lay the bacon on the kitchen bench, followed by the chicken, carrot and cucumber. Roll together and fix with a toothpick. You can make one larger roll or two small ones.
  6. Heat some cooking oil in a frying pan, fry the chicken-bacon rolls over low heat until golden, then move to the oven for 10 mins.
  7. Remove the toothpick and cut the roll into pieces. Serve with the Chimichurri.

For more information visit pearlriverbridge.com