This recipe utilises miso paste with a distinctive flavour that the Japanese refer to as ‘umami’, which translates as ‘pleasant savoury taste’.
This recipe is from the beloved Queensland restaurant and cooking school, Spirit House.... Read more.
Whisk together the miso, sugar, sake and mirin in a heatproof bowl.
Place over a pot of boiling water and cook for about 15–20 minutes, whisking now and then until the sauce thickens to a honey-like consistency. Allow to cool.
Cover the salmon pieces with the cooled sauce and marinate in the refrigerator for 30 minutes.
Heat the oil in a large heavy-based frypan and cook the fish over moderate heat until the marinade caramelises, about 3–4 minutes. Turn and fry the other side for another 3–4 minutes.
Transfer to a serving platter and garnish with ginger, spring onions and coriander sprigs.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Tip: White miso paste is made from soybeans that have been fermented with a large percentage of rice. The actual resulting colour can range from white to light beige. The miso has a definite sweet taste. It is best used in condiments such as mayonnaise or salad dressings, or in light sauces. It is available from most supermarkets.
This recipe is an extract from 'Spirit House The Cookbook' by Helen Brierty and Annette Fear, New Holland Publishers (RRP $49.99) available from all good book stores.
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