| 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.
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