Monday, October 19, 2009

Comfort food - Asian style

I really had no intention of blogging this, but i took a bite and it tasted so damm good that i thought i must - hence the half eaten photo! I never really knew how to make Teriyaki sauce before this but it is really surprisingly easy and goes oh so well with a creamy mash!

Ingredients - this does 2 big serves

1/2 cup soy sauce
1/2 cup mirin

Any selection really - i used
1 onion, sliced
1 japanese eggplant - cut into long strips
handful of snow peas
handful of asparagus, trimmed
handful og choy sum or buk choy
4 big dried shtake mushrooms, soaked in hot water for 10 minutes, then squeezed and stems discarded (save 1/4 cup of saoking liquid)

3 potatoes, peeled and chopped into chunks
2 tbsp butter
1/2 cup milk

2 salmon fillets

First make the teriyaki sauce. Add both sauces together in a small saucepan and bring to a simmer for 2-3 minutes then let it cool.

Now put the potatoes on to boil in some salted water for about 15 minutes. While the potatoes are cooking, heat 1 tbsp olive oil in a frypan and fry the salmon, each side should take 5-7 minutes. Make sure its nice and brown before turning. In a wok add a small amount of oil and cook onion until translucent, add eggplant and cook for 2-3 minutes, add rest of vegies and the shitake liquid and stir fry for another minute or so. Then add 1/2 of the teriyaki. Set aside.

Mash your potatoes with the milk and butter and season with salt and pepper. Your fish should be about ready now. Pour over the rest of the teriyaki and cook for another minute or so. For some reason the sauce mixed with the salmon oil becomes thicker and really yum!

To serve, put a big dollup of potato on the plate. Top with vegies and then a salmon fillet and spoon over the teriyaki sauce from the salmon pan. Hearty goodness - asian styles!


Sal said...

oh yummo Melly, seems easy though.

Ashlea Taylor said...

yum. I have been looking for more options with fish. this looks great! Thanks for the sweet potato recipe. Will try soon. Looks good enough to be my first sweet potato adventure.