method: 1. Add oil to heated pan. Wait for oil to heat up before adding ginger. Stir fry quickly til it's light brown. 2. Add salmon to pan. (temperature should be quite high and there'll be some lovely sizzling). Fry for abt 1-2 minutes and flip. 3. Drizzle mirin over the salmon. (more sizzling and smoke!) 4. Wait for mirin to reduce before adding the soy sauce-sugar mixture. 5. Cook for another 2-5 minutes, depending on the thickness of the fish. 6. Serve with raddish and spring onions.
comments: Yet another ingredient which i had to frantically find, or in this case, improvise a recipe for!!! I saw bags of salmon bones going for 5 bucks at central market and thought that they were greal deals...i remember having a very flavourful salmon head shabu shabu a few years ago and thought that i could use the bones to cook stock...however, internet research advised against using salmon bones for stock as salmon is a fatty fish and the stock will be too fishy.....then i posted a question on makansutra and received a couple of suggestions...one was to cook the stock with spring onions and mirin to lessen the fish smell...i tried that..and the stock turned out a little sour (perhaps it was the white wine i used???)...and then i thought that i could cook the salmon in a similar fashion as unagi...and i am elated to report: it works!!! Very very well!!!
By the way, i got the bag of salmon bones at the fish shop near Baker's delight... and there were around 14 fish bones..wow..it's really a good deal, huh?? 4 were baked in a salted-mirin and lemon dressing and 4 went into the stock with the flesh reserved for making salmon sweetcorn sushi..the next time, i will just make teriyaki with the lot!
And i also learnt something new today....daikon is the same thing as raddish...what my mom calls 'bai luo bo' (white carrots).. :P
OH! Please do be careful of the small bones...(speaking from painful experience, the best thing to do when a bone gets caught in your throat is to eat some rice or bread to try to bring the bone down. And go to ER if it's still there!!)
The four of us started this blog together as a way to share our experiences and lessons in the kitchen. Now the blog has evolved into an random mix of recipes which we have tried and liked enough to want to share...some are dishes that remind us of home, some are things that we wouldn't usually have made in Singapore (muffins, cakes and most dishes requiring the oven) and others were just borne out of a need to use a certain ingredient!
Have a browse and have fun trying out the recipes!