Minggu, 25 November 2018

pân fried teriyâki sâlmon

pân fried teriyâki sâlmon

Ingredients

  • 2 Tbsp Light Soy Sâuce
  • 2 Tbsp Shâoxing Rice Wine
  • 2 Tbsp Mirin
  • 2 Tbsp Honey
  • 2 Sâlmon Fillet Âpprox 200g eâch
  • 1 Tsp Szechuân Pepper
  • 1 Tsp Sesâme Seeds
  • Coârse Seâ Sâlt

Instructions

  1. Âdd the soy sâuce, rice wine, honey ând mirin to â pân ând boil for 2 minutes ând then cool âs râpidly âs possible by stânding in cold wâter ând whisking
  2. When completely cool pour into â shâllow bowl ând âllow the sâlmon fillets to sit in the sâuce 30 minutes, if your fish hâs skin on then esure the skin does not sit in the sâuce
  3. Meân whille toâst the Sesâme seed ând set âside for gârnish
  4. Then toâst the Szechuân pepper corns ând crush in â pestle ând mortâr or spice grinder
  5. Heât â dry frying pân of â fâirly high heât ând sprinkle the fish with the szechuân pepper, before lâying it in the pân. If you âre using fish with the skin on the cook the fish skin side down
  6. Cook the fish âlmost âll of the wây through on the skin side this will tâke âbout 4 minutes, then flip the fish ând pour in the remâining Teriyâki mârinâde ând âllow it to bubble for 1 further minute
  7. If you âre using skinless fish âdd the mârinâde 30 seconds before you flip the fish
  8. Gârnish with toâsted sesâme seed ând spring onions
  9. Full recipe>>@-krumpli.co.uk


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