Whilst browsing through the UKTV Food site I would this recipe from Ching He-Huang.
Whenever we are back in Glasgow we always visit Ichiban, chicken yakitori is a firm favourite so I thought this was definately worth trying to see how they compared.
This recipe originally featured on Ching’s Kitchen and was first aired on UKTV Food.
I served my Salmon with spring onion crushed potatoes and carrots, not exactly Asian but tasty never the less.
This marinade/glaze works just as well on poultry as on fish (as I said above it was chicken yakitori I had tried in the past).
An alternative accompaniment would be some spring onion and coriander jasmin rice, the creaminess of the coconut milk in the rice would compliment the sweetness of the glaze beautifully.
I can say that this will feature on the menu in our house again, it was really scrummy and measured up to Ichiban standards favourably!
SALMON YAKITORI
INGREDIENTS
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2 Skinless salmon fillets
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120ml light soy sauce
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120ml Saké
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120ml Mirin
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2 tbsp caster sugar
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2 Tbsp Rapeseed oil
PREPARATION
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Mix all of the marinade ingredients in a flat dish, add the salmon fillets and allow to marinade overnight (if not possible the Ching says that even 10 minutes will make a difference).
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Add the oil to a non stick pan, remove the salmon from the marinade and fry 2-3 minutes each side over a moderate heat.
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Add the marinade to the frying pan with the salmon and continually spoon over the fish as it reduces in consistency to a thick sticky glaze.
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Serve immediately.
Sara | 07-Feb-07 at 10:19 pm | Permalink
Sounds delicious. I’m not a fan of salmon, but I’d love to try the marinade on another meat. Love the babys room too, how cute!
Un-Swiss Miss | 07-Feb-07 at 10:40 pm | Permalink
Sounds excellent! If you’d like to avoid MSG, another good Asian combination is rice vinegar, honey, and sesame oil. Because the ingredients are so rich, you don’t need much of any of them - we’re talking tablespoons, depending on how big the filets are.
If I have it around, sometimes I’ll throw in a handful of scallions too, but otherwise, that’s it. I turn to coat and marinate for about 30 minutes before pan frying in a neutral oil like canola or safflower.
Pamela | 07-Feb-07 at 11:09 pm | Permalink
Sara - This marinade works brilliantly with chicken thighs too.
Un-Swiss Miss - Thanks for the marinade suggestion, that sounds really good. I’ll be sure to give it a try.
Paz | 08-Feb-07 at 12:08 pm | Permalink
Yum, yum! I love salmon!
Paz
joey | 08-Feb-07 at 3:58 pm | Permalink
Another yummy marinade! I love how they are so simple! But what would be a good substitute for rapeseed oil? Not too available in my part of the world…
Pamela | 08-Feb-07 at 4:18 pm | Permalink
Vegetable oil or any other flavourless oil would work perfectly well instead.
andi2 | 09-Feb-07 at 12:40 am | Permalink
looks wonderful……………
J.Ho | 17-Feb-07 at 9:53 pm | Permalink
This looks incredible. I’ll try it soon and report back to you! Thanks!