A quick easy recipe from Nigella Lawson that's a sure winner.. If you would like a bit of heat in this dish, you could serve it with some thinly sliced fresh red chillies or you could add a bit of your favourite chilli sauce or tabasco(if you prefer) in the marinade. Those sweet red chilli dipping sauces you get in the market might go nicely in the marinade.
Ingredients:
Salmon fillets
2 tsps. brown sugar
3 tbsps. mirin (sweet Japanese rice wine)
3 tbsps. soy sauce
2 tsps. Japanese rice wine vinegar
Method:
Mix together the brown sugar, mirin and soy sauce in a bowl. In another plate, season the salmon with salt and pepper. Pan fry the salmon in oil on a low to medium heat. Flip over and add the marinade. Remember to keep the heat low to get that nice caramelisation. Too high and it will just burn..Once cooked, remove and set aside on a plate. Add the rice wine vinegar to the pan to deglaze any leftover pan juices and finally drizzle over the cooked fish.
A quick tip when frying fish. Don't use a very high heat as you don't want it to burn especially if it is a thicker piece otherwise the middle bits will be raw.
Another tip is not to be tempted to turn the fish too quickly else it will break or stick. Always fry it skin side down first then flip. Always always season fish with salt and keep while you prepare the rest of your ingredients. This gives the fish time to absorb some of that salt. This goes for prawns too.. If you are making a curry, make sure you season your fish with salt, before you add it to your curry. Sometimes you taste a fish curry and wonder whats missing in the dish. It could be because the person has added the salt to the curry rather than the fish/prawns. Remember then, to add very little salt when making the curry or wait till you add the fish and taste it, if it requires more salt.
Another quick tip with fish curries is once you've added the fish/prawns to time it for exactly 7 minutes... no more.. for the perfect texture
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| Mirin Glazed Salmon |
Ingredients:
Salmon fillets
2 tsps. brown sugar
3 tbsps. mirin (sweet Japanese rice wine)
3 tbsps. soy sauce
2 tsps. Japanese rice wine vinegar
Method:
Mix together the brown sugar, mirin and soy sauce in a bowl. In another plate, season the salmon with salt and pepper. Pan fry the salmon in oil on a low to medium heat. Flip over and add the marinade. Remember to keep the heat low to get that nice caramelisation. Too high and it will just burn..Once cooked, remove and set aside on a plate. Add the rice wine vinegar to the pan to deglaze any leftover pan juices and finally drizzle over the cooked fish.
A quick tip when frying fish. Don't use a very high heat as you don't want it to burn especially if it is a thicker piece otherwise the middle bits will be raw.
Another tip is not to be tempted to turn the fish too quickly else it will break or stick. Always fry it skin side down first then flip. Always always season fish with salt and keep while you prepare the rest of your ingredients. This gives the fish time to absorb some of that salt. This goes for prawns too.. If you are making a curry, make sure you season your fish with salt, before you add it to your curry. Sometimes you taste a fish curry and wonder whats missing in the dish. It could be because the person has added the salt to the curry rather than the fish/prawns. Remember then, to add very little salt when making the curry or wait till you add the fish and taste it, if it requires more salt.
Another quick tip with fish curries is once you've added the fish/prawns to time it for exactly 7 minutes... no more.. for the perfect texture
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