Often it's the simple things
Sep. 13th, 2011 08:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreMatt and I just enjoyed a delicious dinner. It took all of 15 minutes to make as a bonus. I first made this after grabbing a marked down salmon cutlet from IGA. I figured I'd just cook up some sushi rice in the microwave rice cooker, guess as to the seasoning, stick some wakame on it, and top it off with the pan fried cutlet, which I'd marinated for about 15 minutes in tamari. It was awesome. Today I went past Seafresh (consistently voted the equal best fresh seafood outlet in Perth), and couldn't resist grabbing two of the lovely looking Tasmanian salmon cutlets there. I decided to make the same dish tonight and it was just as good, the fattiness of the cutlet just makes it moist and delicious. So, here's the recipe for anyone else who wants to try it.
Ingredients
Salmon cutlets - one for each diner. I used Tasmanian Salmon. Anything with good lines of fat through it (go those Omega 3 Fatty Acids!)
Sushi/nishiki rice - half a cup for each diner.
Dried Wakame - a dried seaweed, available from Asian food stores.
Tamari - Japanese soy sauce.
Mirin
Rice vinegar
Salt
Sugar
Method
1. Marinade the salmon in the Tamari. Give it at least 15 minutes.
2. Cook the sushi rice. I discovered that cooking it in our microwave rice cooker, using our microwave's rice setting and a bit more water than recommended was fine. But cook it however you fancy.
3. Once the rice is cooked season it with the mirin, rice vinegar, salt and sugar. You can find recipes and ratios for sushi rice seasoning, but I just guessed and adjusted here. A splash of mirin and vinegar, a little bit of salt, about 4x as much sugar as salt, taste and adjust as required until it tastes good. Keep the rice warm while you cook the fish.
4. Heat a frypan or skillet on the stove until hot. Don't even worry about oil. Once it's hot plonk your fish on the hotplate and let it cook for a few minutes. Again, I did this by instinct, but I guess 3 minutes is a good time.
5. Turn the fish over and cook for about 3 minutes on the other side. You don't want to overcook the fish, if it's still a bit pink on the inside that's fine.
6. Serve the rice onto plates or into bowls. Sprinkle some wakame on top of the rice and place the fish on top of the rice.
7. Enjoy! Watch out for bones.
Yum.
Ingredients
Salmon cutlets - one for each diner. I used Tasmanian Salmon. Anything with good lines of fat through it (go those Omega 3 Fatty Acids!)
Sushi/nishiki rice - half a cup for each diner.
Dried Wakame - a dried seaweed, available from Asian food stores.
Tamari - Japanese soy sauce.
Mirin
Rice vinegar
Salt
Sugar
Method
1. Marinade the salmon in the Tamari. Give it at least 15 minutes.
2. Cook the sushi rice. I discovered that cooking it in our microwave rice cooker, using our microwave's rice setting and a bit more water than recommended was fine. But cook it however you fancy.
3. Once the rice is cooked season it with the mirin, rice vinegar, salt and sugar. You can find recipes and ratios for sushi rice seasoning, but I just guessed and adjusted here. A splash of mirin and vinegar, a little bit of salt, about 4x as much sugar as salt, taste and adjust as required until it tastes good. Keep the rice warm while you cook the fish.
4. Heat a frypan or skillet on the stove until hot. Don't even worry about oil. Once it's hot plonk your fish on the hotplate and let it cook for a few minutes. Again, I did this by instinct, but I guess 3 minutes is a good time.
5. Turn the fish over and cook for about 3 minutes on the other side. You don't want to overcook the fish, if it's still a bit pink on the inside that's fine.
6. Serve the rice onto plates or into bowls. Sprinkle some wakame on top of the rice and place the fish on top of the rice.
7. Enjoy! Watch out for bones.
Yum.
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no subject
Date: 2011-09-13 11:00 pm (UTC)