| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japaneasy | 1 | servings | |
INGREDIENTS
| 4 | 110 g boneless; skinless salmon | |
| ; fillets | ||
| 1 | tb | Light vegetable oil |
| 1 | lg | Head romaine or cos lettuce |
| 2 | fl | Soy sauce |
| 2 | fl | Mirin |
| 2 | fl | Dry white wine |
| 1 | tb | Sesame oil |
| 1 | Inch fresh ginger; finely chopped | |
| 1 | md | Shallot; finely chopped |
| 1 | ts | Raw sugar |
INSTRUCTIONS
MARINADE SAUCE Mix the marinade ingredients together and pour over the salmon. Cover the dish and leave for one hour. Slice the lettuce across at 1 inch intervals. Take the fish from the marinade and place on a baking sheet. Cook in a preheated oven at 200C/400F/gas6 for 8-10 minutes. Meanwhile, heat the sesame oil in a saucepan and fry the shallot and ginger for 2-3 minutes. Add the reserved marinade and the sugar, then bring to the boil. Cook over a high heat until the sauce has reduced and is thick and glossy. Sieve and keep warm. You should have about six tablespoons of sauce. In a large frying pan heat the vegetable oil and stir-fry the lettuce for 1-2 minutes. The lettuce should be hot but not soggy. Divide the lettuce between four plates. Place a piece of salmon on each and spoon over some hot sauce. Serve at once with boiled sticky rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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