Tuesday, July 24, 2012

Green tea and fish = delish!

I dabbled a little in the kitchen tonight. Ben wanted something seafood-y. I obliged. It's quick and easy to cook and generally quite tasty. The only downside is the price of seafood in Australia; but that is a completely different story. Anyway, I thought that I might as well share the little recipe tweak I came up with so that other fish-om-nom lovers can enjoy too.

Green tea-infused honey-soy salmon

You will need:
2x 160g salmon (I like skin-on for the crispness)
1/4cup soy sauce
2Tbs sake
3Tbs honey
1tsp sesame oil
1tsp green tea powder

What you need to do:
First off, you are going to want to consider the proximity of your smoke detector to your stove-top. If you think that this may be too close, I hope you have the fire department and police on speed-dial so you can continuously inform them about your "faulty" detector. OR!! You can get some rice-bran oil for cooking because is creates less smoke while cooking at high temperatures... I'd choose the latter. I speak from experience... Our smoke detector enjoys telling my neighbourhood that I am, indeed, cooking with oil.

1. So, add some rice-bran oil into a pan and turn on the heat. Get the oil to cover the base of the pan nicely before you place anything in there. When you tilt the pan to coat the surface, the oil will "run a little like water" - that's when you know its hot enough, that and the ssssSSSSSSSSsssssssssss noise you may start hearing. Add the salmon, skin-side down. Cook on high-medium heat for 1 minute. Turn the heat to medium.


2. In the meantime, combine the other ingredients into a small pouring jug. Mix well to combine and keep nearby. Turn the salmon over and cook on medium-low heat. I prefer my salmon to be really pink to near-raw when I cook. If you prefer it well and truly dead, cook for longer than 2 minutes. This will all depend on the thickness of the salmon you have but if you get the 160g cutlets then 2 minutes is plenty.

Green tea powder

Nothing to look at, but it'll taste really good!

3. Take salmon off the pan, onto a plate and cover to keep warm. Pour or wipe (carefully) some of the oil out of the pan then add the green tea mixture. It'll bubble and sizzle for a little, keep stirring it and it should thicken just a little. Add your salmon to the pan and coat it in the sauce. Plate up the salmon and pour the remaining green tea sauce over the salmon and any accompaniments you're having with it (I have some cooked ramen noodles and steamed greens).

It's messy. I don't care. I'm hungry!


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