Steamed Teriyaki Salmon, Greens, Rice
Ingredients 4 Salmon Fillets [skin on] Greens [you could use bok choy, broccolini, asparagus, chinese broccoli] Furikake [Japanese sesame, nori seasoning] Shichimi Togarashi [Japanese chilli powder] Steamed Rice Sauce 1/4 cup Light Soy 1/4 cup Dark Soy 1/4 cup Sake 1/4 cup water & TS Sugar Roughly chopped ginger Roughly chopped Spring Onion Garlic clove First make the sauce. This is enough to keep and use again. It is a great sauce to have in the fridge and keep for ages. Chop the spring onions, gingers and peel the garlic, Sauté for a minute in a little oil until aromatic, then add the liquid ingredients and finally the sugar. Let it cool in the pan and then strain and bottle in a jar and keep in the fridge. For this dish the salmon is 'fanned'. Place salmon on a board, skin side down and make cuts every 4cm downwards without going through the skin. Then lay these in your steamer on their side, curved. This allows the fish to cook evenly and looks cool!! Lay the greens a...
