Simply Her (Singapore) - - Food Recipes -

By Fred­eric Faucheux

Serves 4

IN­GRE­DI­ENTS For the salmon mari­nade: 200ml cooking sake 200ml mirin 60g Chi­nese dates 200ml light soya sauce 1 lime 360g salmon, quar­tered 2 tbsp cooking oil For the or­ange but­ter soya sauce: 1 cup or­ange juice 2 tbsp but­ter 2 tsp light soya sauce Potato flour, for thick­en­ing Bot­tled pick­led daikon or Ja­panese pick­led gin­ger* *Find bot­tled pick­led daikon and Ja­panese pick­led gin­ger at Ja­panese su­per­mar­kets like Meidi-ya and Ise­tan Scotts su­per­mar­ket. DI­REC­TIONS 1 Com­bine all the in­gre­di­ents for the salmon mari­nade in a bowl, and mar­i­nate the salmon for 2 hours. 2 Pre­heat the oven to 190 deg C. 3 Pan-sear the salmon skin-side down over high heat for 50sec. Trans­fer to a bak­ing dish and bake for 7min. 4 In a pan, bring the or­ange juice to a boil. Add the but­ter, soya sauce and potato flour. Stir un­til the liq­uid thick­ens, and re­move from heat. 5 When the salmon is done, por­tion it into four plates and driz­zle with or­ange but­ter soya sauce. Gar­nish with pick­led daikon and serve.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.