SALMON NAMEROU – Another Tataki

2017-06-20_18.47.41

Tataki is one of the Japanese cooking methods. Here in Australia, “beef Tataki” or “tuna tataki” are very common, which is that a piece of protein is seared and the inside is almost raw.

However, today, I would like to introduce another Tataki. This Tataki includes a completely different cooking technique from the seared Tataki. Tataki means “beat” or “slap” in Japanese. To make this Tataki, you need to beat the ingredients with 2 knives (that’s why it’s called Tataki!). And, when you mix the beated version of Tataki with miso, it’s called Namerou.

I cooked my Salmon Namerou for The Chef’s Line, along with my seared Beef Tataki… Well…, Executive Chef Dan Hong seems to not have enjoyed this dish as much as I do…. But I am still a big believer in this dish. Maybe you can try it out and to see if you enjoy the dish as much as I do?

 

Ingredients  (Serving 2-4)

120g of Salmon Fillet ( Sashimi grade, deboned, skin off

1 + 1/2 Teaspoons of Red miso (japanese shinshu red miso)

2 Teaspoons of Soy sauce

1cm cube of Ginger – finely chopped

1 Spring Onion – finely chopped

Method:

  1. Cut up Salmon and Ginger into very small pieces with 2 knives on a chopping board.
  2. Mix the salmon with other ingredients until it becomes sticky,
  3. Serve the salmon in lettuce cups (optional)

 

 

This is how to chop the Salmon!daaaa!!

 

IMG_20170610_183338

Advertisements

Hot and Sour Soup with Salmon

2017-05-26_19.10.27

My version of Chinese Hot and Sour Soup. It might be an old remedy, but, I somehow believe in Ginger and Garlic to beat a cold. I like cooking this soup when my family is not feeling 100% in the cold winter.

While I use Salmon in this recipe, you can use a different protein instead (I reckon Chicken works very well). You can also use any vegetables in your fridge too.

One thing I recommend not to remove is Dried Shiitake Mushrooms, since Shiitake stock adds the rich flavour into the soup. Hope you enjoy the recipe.

 

Ingredients (Serve for 3-4 people)

For Broth

500ml Chicken Stock

500ml Soaking Liquid of Dried Shiitake Mushrooms – see “For other ingredients” and Method 1 below

1.5 Tablespoons of Light Soy Sauce

A pinch of Sea Salt

2 Tablespoons of White Vinegar

3 Teaspoons of Corn Starch

½ Teaspoon of Sesame Oil

For Salmon

180 – 200g Salmon Fillet – skin removed, chopped into small bite size pieces

1 Teaspoon of Soy Sauce

1 Teaspoon of Cooking Sake

For Other Ingredients

25g Dried Shiitake Mushrooms + 500ml of Water to reconstitute them – keep the soaking liquid

1 Onion –sliced

1 Carrot – cut into long sticks

1/6 Chinese cabbage – cut into small bite size pieces

1 Green Capsicum – sliced

1 or 2 bird eye red Chili (depends on your liking) – finely chopped

2 cloves of Garlic – finely chopped

10g Ginger – finely sliced

80g Dried Potato Noodles (“Malony” in Japanese, you can use Glass Noodles instead)

10 Green Beans – ends trimmed and cut to the same length as the sliced green capsicum

5 florets of Broccoli – separate into smaller florets

1 Egg

 

Method:

  1. Preparation of Dried Shiitake Mushrooms. Rinse the Shiitake. Soak them in 500ml of water to reconstitute. This will table about 10-15 minutes. If you are in a hurry, use warm water instead of cold water. Once they are reconstituted, slice them finely. Keep the soaking liquid.
  2. Preparation of Salmon. Cut and place the Salmon into a small bowl. Marinade the Salmon with Soy Sauce and Cooking Sake. Put it aside.
  3. In a large pot, put Shiitake, Onion, Carrot, Chinese cabbage, green Capsicum, Red Chili, Garlic and Ginger with Chicken Stock and the Shiitake Soaking Liquid. Bring it to a boil. Turn heat to low/medium and simmer it for 15 minutes with a lid on.
  4. Add Light Soy Sauce and a pinch of Salt. Simmer it for 10 minutes with the lid on.
  5. Add Dried Potato Noodles, Green Beans, Broccoli and the Salmon including the marinade to the pot. Put the lid back on and keep simmering for 10 minutes.
  6. Add White Vinegar and stir gently.
  7. Take 2 ladles of the broth out from the pot to a bowl. Add Corn starch to the bowl and whisk it until the Corn Starch is completely dissolved. Add the mixture to the pot and mix it into the soup gently. Add Sesame Oil.
  8. Beat an egg and pour it over the surface of the soup. Turn a heat off. Put the lid on and let it sit for 10 seconds. Serve while it is hot.

 

Salmon Misoni – Simmered Salmon in Miso Sauce

2016-11-26_09-40-54Misoni is a classic Japanese way to cook fish, simmering in miso sauce. In Japan, Mackerel (Saba in Japanese) is commonly used for Misoni. I use Salmon here because Mackerel in Australia is not as fatty as the Japanese one, and I believe that fatty fish matches this miso sauce more.

I use the tail side of Salmon in this recipe. This is just because the fillet can be soaked in the sauce completely while it is simmering and it looks more authentic (as we normally use a fillet of Mackerel – flatter!). But, as long as the fish is fresh, I think that the body side of Salmon would be nice as well.

The key for Misoni is a preparation for fish which is called “Shimofuri”. This is to clean fish and remove the fishy smell. When you do the preparation properly, the dish will not be fishy.

Ingredients – for 2 serves

2 fillets of Salmon – tail side

120ml Water

80ml Cooking Sake

1 Tablespoon of Mirin

1 Tablespoon of Sugar

1 Tablespoon of Soy Sauce

1cm cube of Ginger – cut into fine strips

1 Tablespoon of Miso

½ Spring Onion – finely chopped

 

Preparation – Shimofuri

  1. Boil a general quantity of water (not included in the above ingredients).
  2. Score a cross on the surface of salmon skin. Place the salmon fillets into a large bowl. Cover the salmon with aluminium foil.
  3. Pour boiled water in the bowl. The foil protects the salmon skin from the hot water (the skin is often torn by hot water)
  4. Remove the foil. Add cold water to the bowl to make the water temperature right, so that you can pick the salmon up by hand.
  5. If there is any blood on the salmon, clean it in the water.
  6. Once it is cleaned, remove the salmon from the bowl and dry it with paper towel gently. 

 

Method

  1. In a small saucepan, combine water, cooking sake, mirin, sugar, say sauce and ginger. Bring it to boil. Make sure that the sugar is dissolved completely.
  2. Place the prepared salmon fillets in the saucepan – skin side up.
  3. Once it is boiled again, reduce heat to medium – low. Remove scum if any.
  4. Add miso to it by dissolving it gently with some of the stewing liquid.
  5. Cover it with Otoshi-buta (a drop lid)*. Simmer for 5-8 minutes.
  6. Remove the saucepan from the heat. Leave it and let it cool down for about 20 minutes**.
  7. Remove the salmon fillets from the saucepan and plate them.
  8. Put the saucepan back to the heat.
  9. Bring the remaining sauce to boil. Reduce heat to medium once it is boiled. Keep cooking the sauce until it becomes thick and shiny. It will take about 3-5 minutes.
  10. Pour the sauce over the salmon. Garnish with spring onion. Serve while it is warm.

 

Note:

*Otoshi-buta / drop lid

Otoshi-buta is a lid which is smaller than the dimension of the saucepan. The lid floats on top of the liquid in a pan. Otoshi-buta helps heat to be distributed and flavour to be observed into each ingredient evenly. It also assists ingredients with holding in the position, so that they can keep their shapes. Otoshi-buta is commonly made by wood, but if you do not have one, you can substitute it with aluminium foil.

<How to make Otoshi-buta with aluminium foil>

Cut aluminium foil that covers a saucepan that you are using. Make a circle shape by tucking the edge, so that it can be fit inside of the saucepan. Make a cross incision in the middle that will work as a vent during simmering.

 

**This is for the flavour to penetrate into the salmon. In Japan, it is said that flavour penetrates to ingredients while they are cooling down.

Sushi Christmas Cake – Quirky Christmas @ Secret Cake Club Perth

It is not so long ago that I started baking. I reckon it was 3 years ago. I made a New Year’s Resolution to be able to bake. I have been trying since then.

So, I was so excited when I found “Secret Cake Club Perth”. This club is all about food. People who love cooking, baking and eating bring their own dishes in line with the event theme. On the day of the event, all what we do is eat! And then if there are any left-overs, we can take them home. We can share recipes and ides too. To be honest, I still feel nervous to go to the event and show my baking to the members, however, I really enjoy working on new ideas and expanding my repertoire.

At the most recent event, the theme was “Quirky Christmas”. This was the 3rd event o attended to.  I have not brought any cakes yet ( I does not need to be a cake, buy you know, the club’s name is…). This had to be something strange, unique and funny. I knew what to make straight away.

Sushi Christmas Cake – This is the first cake I brought to the Secret Cake Club. I know this is not baking involved, but, it is Quirky enough isn’t it? Sushi itself is the adaptation from my original Chirashi Sushi recipe so the taste is guaranteed. It looks gorgeous and original. It is also quiet easy to construct.

2015-11-23_16.19.20

Here is the recipe.

Ingredients for 15 cm round cake tin

2 cups of Sushi Rice (see the Chirashi Sushi recipe)

4 slices of Smoked Salmon – roughly chopped

3 slices of Smokes Salmon – for decoration

½ Avocado – sliced, drizzle with lemon juice

Simmered Dried Shiitake Mushroom – roughly chopped

A handful of Rocket Leaves

Scrambled Egg (3 Eggs, 1.5 Teaspoon of Soy Sauce, 1.5 Teaspoon of Sugar, 3 Teaspoon of Milk, A pinch of Salt)

 

Method

Once the Sushi Rice has cooled down and all of the other ingredients are ready, we can start contracting the cake.

  1. Place plastic wrap over the cake tin. Make sure the wrap is much bigger than the tin.
  2. 1st layer – Scrambled Egg. Place Scrambled Egg over the bottom of the tin.
  3. 2nd layer – Sushi Rice. Spread 1/3 of the Sushi Rice over the Egg. Put a little bit of water on your hands when you place he rice, so that the rice does not stick to your hands. Push the rice gently.
  4. 3rd layer – Shiitake Mushroom. Spread the chopped Shiitake over the rice.
  5. 4th layer – Sushi Rice. Spread 1/3 of the Sushi Rice over the Shiitake. Push the rice gently.
  6. 5th layer – Smokes Salmon and Avocado. Place them on the rice nicely.
  7. 6th layer – Sushi Rice. Spread the rest of the Sushi Rice over the Shiitake. Push the rice gently.
  8. Wrap over the surface with plastic wrap and rest it for 1 hour in the fridge.
  9. Take it out from the fringe. Remove the Sushi Cake from the tin by turning it upside down (just like a cake). Remove the wrap.
  10. Make a rose from Smoked Salmon. Cut a slice of Smoked Salmon lengthwise into 3. Roll the smallest slice and then loop others around. Make 3 roses.
  11. Place the roses on top of the Sushi Cake and sprinkle some Rocket Leaves round.2015-11-23_16.19.20

Fish in a Bag (Italian Version) – Sakana no Tsutsumi Yaki (Italian Version)

Salmon_Tsutsumi_1[1]

Serving: 2

Ingredients

2 Filet of Fish you like, such as Salmon, Barramundi, Snapper, Trout etc….

A handful of Cabbage – sliced into thin strips

1 Flat Mushroom – sliced

1/3 Zucchini – sliced into 3mm thick (4 slices per serve)

1 Tomato – sliced

1/2 Teaspoon of Dried Basil

1/2 Teaspoon of Butter – cut into small pieces

Method

1. Sprinkle salt over Fish Filet on the both sides. Wrap them with kitchen paper tower and let them sit for at least 20 minutes.

2. Preheat oven to 200 degree.

3. Prepare the 2 pieces of baking paper. On each baking paper, place Cabbage first, and then Zucchini and Mushrooms. Place the Fish on the bed of vegetables and put Tomatoes on top of the Fish.

4. Sprinkle a pinch of salt and Dried Basil on top of the Tomatoes. Sprinkle pieces of butter over it.

5. Wrap the fish with the baking paper. Fold the longer edge into the middle and twist he short edge like a candy wrap.

6. Place them onto a baking tray and bake them for 20 minutes.

Salmon_Tsutsumi_2[1]

Chirashi Sushi with Smoke Salmon

Chirashi_Sakmon_2[1] Table_setting_2[1]

Serving : 4

Ingredients

For Sushi Rice

2 Cups of Japanese Rice or Sushi Rice or Short Grain Rice (Please use Rice Cooker’s Cup)

15cm x 5cm of Dried Kelp

7 Tablespoon of Rice Vinegar or White Vinegar

2 Tablespoon of Sugar

A pinch of Salt

For Toppings

Simmered Dried Shiitake Mushroom ( Hoshi Shiitake no Nimono)

2 Handful of Rocket

Smoke Salmon – as much as you like

Scrambled Eggs – 2 Eggs, 1 Teaspoon Soy Sauce, 1 Teaspoon of Sugar, A pinch of Salt)

Method

1. Firstly, cook Rice. Put Rice in the Rice Cooker’s removable bowl. Wash the Rice well. Rest the washed Rice in the bowl for about 20 minutes. Add Water slightly below the line of 2 as marked inside of the bowl. Put Kelp on top of the Rice and cook it as you cook Rice normally. After the Rice cooker completes cooking, let it sit for about 30 minutes to steam.

2. Mix Vinegar, Sugar and Salt.

3. Transfer the cooked Rice in a large bowl. Add the Vinegar mixture and mix it whilst the Rice is still hot by using a Rice Paddle. When you mix, try not to squash each grain of Rice. Mix it like you slice it by using the side me the Rice Paddle.

4. Cover it with a kitchen town and cool it down to the temperature that you can handle it easily.

5.  Prepare Toppings, while the Rice Is cooling down.

– Crack Eggs and mix them with Soy Sauce, Sugar and Salt. Make Scrambled Eggs.

– Cut Shiitake into small pieces.

– Cut Smoke Salmon into a bit-size.

– Wash Rocket leaves.

6. It is ready to assemble once the Sushi Rice is cooled down. Spread the Rice on a plate. On top of the Rice, spread Shiitake first then Eggs, Rocket Leaves and Smoke Salmon nicely.

Chirashi_Salmon[1]

Crispy Skin Salmon with Sweet and Sour Sauce – Salmon no Amazu Ankake

2015-03-23_20.40.42[1]

Serving : 2

ingredients

2 pieces of Salmon Fillet – skin on

1 Onion – sliced

1/2 Red Capsicums – slices

2 Spring Onions – chopped in about 5cm long

80cc of Water

1 Tablespoon of Dashing Powder (Fish Stock)

1.5 Tablespoon of Soy Sauce

1.5 Tablespoon of Mirin

1 Tablespoon of Balsamic Vinegar

3/4 Tablespoon of Flour

Method

1. Sprinkle Salt over Salmon on the both sides. Wrap it with kitchen paper towel and let it sit at least for 20 minutes. *

2. Make Crispy Skin Salmon. Heat a frying pan on high heat with a teaspoon of oil. When the frying pan gets really hot, put Salmon in the pan with skin side down. Reduce the heat to medium. Cook the Salmon for about 5 minutes or until 1/4 of bottom of the Salmon meat looks cooked. **

3. Turn and cook the Salmon for about 5-8 minutes or until the Salmon is cooked. Remove it from the pan once it is cooked. We use the same frying pan to make Amazu Sauce.

4. Make Amazu Sauce. Mix Water, Dashi Powder, Soy Sauce, Mirin and Balsamic Vinegar well.

5. Heat the pan on medium with a teaspoon of oil.

6. Add Onions, Capsicums and the white part of Spring Onions into the pan. Cook until the Onions become clear.

7. Add the green part of Spring Onions into the pan and stir fry them.

8. Sprinkle Flour over the vegetables. Mix and cook very well until the Flour is not visible.

9. Add 1/3 of Amazu Sauce mixture into the pan. Stir it with vegetables very well. Repeat the same 2 times. Make sure that Flour is dissolved and any ramp of flour is not left in the sauce. Stir it very well very time the mixture is added to make the sauce smooth and shiny.

10. Remove the Crispy Skin from the Salmon meat. Keep the skin somewhere dry to keep the skin crispy.

11. Place the Salmon meat on the serving plate. Put the Amazu Sauce over the Salmon. Put the Crispy Skin on top of it.

Note

* Method 1 helps us to remove unpleasant fishy smell from fish. Water will come out for fish after letting it sit for a while which is the cause of smell. This water will be soaked in and removed by the kitchen pepper tower. Fish can keep its lovely flavour with enough saltiness.

** To make Crispy Skin Salmon, it is important not to touch. When you tough the Salmon is only once; when you turn the Salmon over.

2015-03-23_20.42.07[1]