I worked in a Japanese restaurant when i was in London 9 years ago. It was owned by a real japanese family instead of those made-in-china owner who knows nothing about the origin japan cuisine. They had only little of dishes in the menu and all of the methods are passed down in the family tree from the great ancestors.
My boss taught me a very common dish which are widely eaten all over but little known how and what is the best way to cook it - Salmon Teriyaki.
Salmon, along with sardines, mackerel, herring, halibut and black cod is a sustainable source of omega 3 fish. The most beneficial omega 3 fish fats occur naturally in oily fish as EPA (eicosapentanoic acid) and DHA (docosahexanoic acid). Both are contribute to healthy brain function, heart, joints and common general well being. It's firm enough either to grill, can be cooked in many ways and doesn't dry out as easily as other fish does.
Salmon, along with sardines, mackerel, herring, halibut and black cod is a sustainable source of omega 3 fish. The most beneficial omega 3 fish fats occur naturally in oily fish as EPA (eicosapentanoic acid) and DHA (docosahexanoic acid). Both are contribute to healthy brain function, heart, joints and common general well being. It's firm enough either to grill, can be cooked in many ways and doesn't dry out as easily as other fish does.
Some may add sake and mirin (sweet japanese cooking wine) but to make as simple as possible, my ex-boss just use 3 types of items to make the marinade sauce and it taste a lot better than those teriyaki sauce selling in bottle.
Ingredients:-
120 ml japanese soy sauce
6 tbsp caster sugar
3 tbsp ground ginger
3 tbsp olive oil
2 x thick fillet salmon, skinned-on
1 rice cup of rice (choices of japanese rice / long grain rice)
mix salad to garnish at side
1 x boiled egg
Method:-
Mix soy sauce, sugar and ground ginger together in a bowl and have the salmon to place in. Preferably to marinade overnight if possible or else an hour or 2 will be good too.
Cook rice and set aside.
Heat the olive oil in a saucepan to medium heat. Drain the salmons reserving the marinade sauce and pat dry. Cook the salmons with skinned bottom. Turn each side after a min or two and be careful not to overcook the fish, it will taste nicer with slightly under-cooked in the center and moist.
When it is almost done, pour it the marinade sauce in the saucepan to heat up. The sauce will gradually thickened because of the sugar.
Set salmons on plate with boiled rice, salad and boiled egg. Low cost affordable healthy meal presenting on table. Everyone can cook it.
120 ml japanese soy sauce
6 tbsp caster sugar
3 tbsp ground ginger
3 tbsp olive oil
2 x thick fillet salmon, skinned-on
1 rice cup of rice (choices of japanese rice / long grain rice)
mix salad to garnish at side
1 x boiled egg
Method:-
Mix soy sauce, sugar and ground ginger together in a bowl and have the salmon to place in. Preferably to marinade overnight if possible or else an hour or 2 will be good too.
Cook rice and set aside.
Heat the olive oil in a saucepan to medium heat. Drain the salmons reserving the marinade sauce and pat dry. Cook the salmons with skinned bottom. Turn each side after a min or two and be careful not to overcook the fish, it will taste nicer with slightly under-cooked in the center and moist.
When it is almost done, pour it the marinade sauce in the saucepan to heat up. The sauce will gradually thickened because of the sugar.
Set salmons on plate with boiled rice, salad and boiled egg. Low cost affordable healthy meal presenting on table. Everyone can cook it.
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