serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 1 tbsp vegetable oil
- 400 g salmon belly (skin-on)
- 4 cups cooked koshihikari rice
- 1 Lebanese cucumber, peeled and thinly sliced
- Toasted sesame seeds, ground sansho (Japanese mountain pepper), yellow pickled ginger, lime wedges, to serve
Kabayaki sauce
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup sugar
Instructions
- To make the kabayaki sauce, bring the ingredients to a simmer in a small saucepan and cook for a few minutes, until thickened. Meanwhile, line a baking tray with foil.
- Heat a large frying pan over medium heat, then add the oil. Once the oil is hot, add the salmon belly to the pan, skin-side down. Fry for a few minutes, until the skin begins to crisp, then flip and cook for 1 minute further – the fish should be about 80% cooked.
- Transfer the salmon to the prepared tray and pour over a little kabayaki sauce. Heat your overhead grill in the oven to high and grill the salmon or use a blowtorch for a few seconds to sear the salmon, until caramelised.
- To serve, divide rice between bowls and top with the salmon belly kabayaki. Sprinkle with sesame seeds and sansho pepper and serve with the pickled ginger and lime wedges.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
