Add a new twist to fresh salmon with a touch of Asian flavour.


Serves 4

  • 4 (about 200g each) skinless, boneless salmon fillets
    60g brown sugar
    90ml soy sauce
    30ml mirin
    ½ level tspn hondashi powder (optional)
    2 tblspn chives, chopped
    1 tblspn peanut oil, to grease
    1 tblspn grated fresh ginger
    2 cups nishiki (short grain) rice
    3 cups water
    1 tblspn furikake (Japanese rice seasoning)
    2 large pak choy


To make the marinade:

Place the sugar, soy sauce, hondashi and mirin seasoning in a cup or small ceramic bowl. Stir until the mixture dissolves. Add the salmon and turn to coat. Cover with plastic wrap and place in the fridge for 20 minutes to marinate.

To make the rice:

Wash the rice twice with running water then allow to drain well. When dry, place in a thick-bottomed saucepan, add the water and cover with a lid. Allow to soak for 30 minutes before cooking. Then bring to the boil on a high flame, stir once, cover with a lid and, on a very low flame, cook for 20 minutes. When
cooked, remove lid and cover with a cloth to release steam.

To make the greens:

Cut the bottom off the pak choy and wash well. Cut the green leaves off and keep aside, and split the white ends in half. Keep separate. In a nonstick pan gently sauté the whites with the
remaining oil until cooked. Then add half the ginger and the green leaves, toss well, remove from heat and keep warm.

To make the salmon:

Preheat a non-stick pan on high. Drain salmon well, brush with the remaining ginger and cook skin side up first. Turn after 1 minute to cook the other side. Turn again after 1 minute then add the
marinating soy mixture and allow to foam and reduce to a honey consistency.

To serve:

Place the salmon skin side down on plate and divide the sauce over the fish. Divide the gingered pak choy between the 4 plates and serve with a scoop of steamed rice topped with chopped chives and a sprinkle of furikake (optional).