Salmon Teriyaki with Ginger Scallion Noodles June 20 2015


Salmon Teriyaki with Ginger Scallion Noodles 


This is Cod Teriyaki with Ginger Scallion noodles. Yes, you may replace the salmon with any oily fish, such as halibut, mackerel or if you're feeling $rich$, Ootoro. 

As you may already know, we'd started our e-Grocer because we're home cooks too. We know the importance of quality ingredients and we understand the pain of trawling through supermarkets after supermarkets to locate a specific ingredient, which could be extremely tiring if you're a working adult like us. 

With the start of Zairyo, we've learnt that many of our customers go through the same problem and we're glad to be of help!

Since most of us don't have dinner parties or have to entertain at home that often, we've been cooking a lot of easy, one-pot kind of dishes for meals. So it was only natural that our friends at Food & Travel Singapore approached us to contribute a few Japanese-style recipes that were easy and fuss-free enough for busy week nights at home.

So here's the first of our Busy Weeknight Series Recipes, check back for more.

**We've created this series of recipes with the common ingredients and sauces found in most Singapore households in mind, so it's not going to be 100% Japanese. If you want a recipe that is 100% Japanese, ask a Japanese.

This can be found in the June issue of Food & Travel Singapore, get a copy and see the other 3 recipes!

SALMON TERIYAKI WITH GINGER SCALLION NOODLES
Prep 15 mins • Cook 20 mins • Serves 2

2 bunches of Somen / Udon / Ramen / Shanghainese La Mian
125ml water
2 tbsp dark soy sauce
2 tbsp sugar
2 tbsp Mirin
2 250g salmon fillets (leftover salmon from sashimi would suffice)

Teriyaki Sauce

FOR THE GINGER SCALLION SAUCE
1/4 cup water
100g thinly sliced scallions (greens and whites from 1 large bunch) 
8cm-piece fresh old ginger, peeled and finely minced
6 tbsp vegetable oil
2 tablespoons chicken stock (optional) 
1 tbsp light soy sauce
1 tbsp chinese vinegar

Salt, to taste

1 To prepare the fish, make the brine. Combine water, dark soy sauce, sugar and mirin in a large Ziploc bag. Immerse the fillets in the brine and seal the bag. Place the bag in the refrigerator and let it sit for at least 1 hr.

2 Preheat oven to 160C and line a baking tray with aluminium foil.

3 Place the fillets skin side down and let it cook for 3 mins. Do not attempt to move the fish during this period. Flip the fillets to the other side so that the skin side faces up.

4 Baste the skin side with teriyaki sauce and let it cook for 3 mins. Remove fillets from oven and give them one final baste with teriyaki sauce. Set aside.

5 Make the ginger scallion sauce. Heat water in a medium saucepan over medium-low heat. Tip in ginger, chicken stock, light soy sauce, vinegar and salt, and stir well. Adjust seasoning, if needed. set aside.

6 Heat oil in a frying pan or wok over medium-high heat until it begins to smoke. Reduce heat to medium-low then add in 1⁄2 portion of the scallions. stir continuously with a spatula until aromatic and slightly burned, as this will release the full aroma of the scallions.

7 Pour the scallion oil into the ginger sauce mixture. Stir well and set aside.

8 Cook the noodles of choice in the boiling water until al dente. Drain and transfer into a mixing bowl.

9 Tip in the remaining 1⁄2 portion of sliced scallions into the ginger scallion sauce.

10 Coat noodles with desired amount of ginger scallion sauce and toss evenly.

11 Serve immediately with the salmon teriyaki fillets.

Try it and tell us if you love it. If you do Instagram it, don't forget to tag us #ZairyoSG! :)