To Make Sauce/Seasoning
Mix 5 tbsp of soy sauce, 2½ tbsp of mirin, 2½ tbsp of sake and 3½ tbsp of sugar together.
Thinly slice fresh salmon fillet.
Sprinkle salt and black pepper on both sides, then sprinkle ½ tbsp of all-purpose flour on both sides of fish.
Heat a frying pan and add butter.
Put the salmon fillet in the frying pan and cook the first side for 2½ mins. Flip the salmon fillet to cook the other side and pour a little sake on the salmon.
Steam the salmon fillet by covering the pan, cook for another 2½ mins.
Remove the salmon from the pan and put it on a plate.
Heat the pan and put seasoning/sauce in. Increase the heat so the sauce starts to boil.
After the sauce starts to boil, add the salmon fillet back on the pan and spoon sauce over the salmon.
Have the salmon cook for another 1½ minutes on each side. The sauce should thicken a bit then turn off the heat.
Plate the salmon on a plate and serve.
Seafood
Sushi Bowl
To Cook
Cook rice as per packet instructions.
Meanwhile, boil corn cob until cooked, and cut kernels from the cob.
In a small bowl, mix corn kernels with Kewpie mayonnaise and Japanese yuzu seasoning.
Blanch zucchini strips in boiling water and drain on paper towel, season with salt. Optionally, toss blanched zucchini strips through a mixture of Japanese chilli paste and sesame oil for a chilli hit.
Blanch spinach then dry thoroughly on paper towel and drizzle with Yeo’s sesame oil. Garnish with toasted sesame seeds.
Season sliced avocado with salt
Toss julienned carrot with some sesame oil and salt.
Slice salmon into even slices and dry thoroughly, then season.
Once the rice is cooked, stir through obento sushi seasoning to taste.
To Serve
Spoon on seasoned rice, top with pickled ginger, and wasabi paste. Wrap seasoned seaweed around one side, and carefully lay sashimi salmon on the other side. Place other vegetables around the rice, as you please.
Teriyaki Soba with Grilled Salmon and Prawn
To Cook
Cook soba in rapid boiling water for 4mins,. When it turns soft, drain and place it on the bowl.
Grill the prawn and salmon rolls using a food blow torch until it turns brown, then place it on top of the soba.
Cook all sauce ingredients together until they boil, then pour the sauce over of the soba.
Prawn Rice Paper Roll
To Cook
Soak 1 rice paper roll in a large bowl of water for 20 secs, or until it turns soft.
Flat the moist cloth on top of your bench or chopping board, then place the soft rice paper roll on top of the cloth. Meanwhile, soak another sheet of rice paper roll for the next.
Place prawn in the centre of the sheet, followed by the other vegetables and vermicelli, neat and tidy.
Roll, tucking in sides, to form a spring roll. Repeat with remaining rice paper and ingredients.
For the dipping sauce, mix the hoisin sauce and water well, serve with the crushed nuts and chilli on top.
Thai Coconut Red Curry with Prawns
To Cook
In a large saucepan, heat the oil then stir-fry the red curry paste for a few minutes or until fragrant.
Add half the coconut milk stirring and simmering through for about 5 mins or until thickened slightly.
Add the red capsicum, broccolini and prawns, cooking over high heat for a few minutes.
Add the remaining coconut milk and sugar stirring through until vegetables and prawns are tender and cooked through.
Lastly, add kaffir lime leaves and basil leaves stirring through then remove from heat.
Add ladlefuls of the curry in bowls and top with some freshly chopped chilli (optional). Serve with steamed rice, if desired.
Jackfruit and Prawn Pad Thai
To Cook
Place noodles in a large bowl, cover with boiling water. Soak for 5 mins, then drain in a colander and quickly rinse under cold water.
Mix tamarind, brown sugar, fish sauce and oyster sauce in a small bowl to make the sauce.
Heat 2 tbsp oil in a wok over high heat. Add garlic and onion, cook for 30 secs.
Add broccoli and cook for 1½ mins, then add jackfruit and cook for 1 min.
Add prawns and cook for 2-3 mins or until they change colour.
Push jackfruit and prawns to one side of the pan, pour the egg in on the other side. Scramble, then mix into jackfruit.
Add bean sprouts, tofu, noodles then the sauce.
Toss gently until the noodles are coated in the sauce.
Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
Sprinkle with remaining peanuts. Serve lime wedges, chilli and beansprouts on the side. Squeeze over lime juice to taste. Serve immediately.
Soba Noodles with Soy Glazed Salmon
To Cook
Mix 1 tbsp of sesame seeds, 2 tbsp of soy sauce, 1 tbsp of white/apple vinegar, 1 tbsp of honey and 1 tbsp of water in a bowl, and whisk to combine.
Heat 1 tbsp of oil in a pan over medium heat. Cook the salmon for 2 mins each side until golden. Add the sauce (from step 1) and cook until the sauce is reduced.
Stir together 2 tbsp water, 2 tbsp of sesame seeds, 3 tbsp of soy sauce and 2 tbsp of sugar. Set aside.
Cook soba in boiling water for around 3-4 mins. Drain and rinse noodles well with cold water then drain again.
Heat 1 tbsp of oil in a pan over medium heat, then saute ginger and garlic until fragrant for 20 secs, then add vegetables, rest of sesame seeds, spring onion, and cook for a few mins. Add sauce (from step 3).
Add soba into the vegetable mixture. Serve sprinkled with spring onion, toasted sesame seeds (optional) and salmon.
Salmon with Natto on Rice
To Cook
Cook salmon in a frying pan on medium heat on both sides until golden, and skin is crispy.
While salmon is cooking, heat the soy sauce, sugar and mirin in a small pan until thickened, stirring constantly.
Chop spring onion finely and mix with the natto and included seasoning packets.
Slice avocado and place on a bowl of rice. Top with yuzu flavoured mayonnaise.
Arrange bowl with umeboshi and natto, adding finely chopped shiso leaf, shio kombu, black sesame seasoning and roasted sesame to taste.
Serve salmon fillet on a plate and top with soy sauce glaze to taste. Enjoy with some tea!
Miso Salmon with Soba
To Cook
Make miso marinade by combining miso, mirin, soy sauce and sesame oil in a large bowl. Gently place salmon fillets into the marinade ensuring they are well coated and set aside at room temperature for 15 minutes.
Cook soba noodles according to packet directions and drain.
Heat frypan to high heat with a small amount of sesame oil. Remove salmon from marinade, reserving leftover marinade. Pan fry salmon on high heat, 4-5 minutes. Then turn the fillets over and cook for another 3-4 minutes until golden and cooked most of the way through.
Remove salmon from pan and set aside. Add snow peas and mushroom to pan with reserved marinade and cook for 2-3 minutes, so that mushroom is cooked but the snow peas still crunchy. Turn off the heat, add soba noodles to pan and toss to coat.
Serve soba noodles with mushroom and snowpeas into bowls and place salmon on top. Serve with Ponzu sauce if desired. Enjoy!
Thai Seafood Laksa
To Cook
Heat oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant, crab, squid, and mussels cook for 2 mins. Then add the prawns, deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli and the other fresh herbs of choice.
Chawanmushi
To Cook
Preheat a suitable size steamer (or simply wok with a cooling rack and lid) to cater to chosen serving bowls.
Add beaten eggs to room temperature (or cooler) dashi stock. Mix until well combined and pass-through strainer for a smooth bubble-free mixture. Set aside.
In each bowl, add remaining ingredients (except for seasoning) and pour over the dashi egg mix.
Gently mix bowl contents to ensure all is combined. Cover each with cling film and place in the steamer for 10-12 mins.
When steaming is complete, carefully remove bowls and discard the cling film. Sprinkle lightly with seasonings and serve while hot. Enjoy!
Teriyaki Salmon Bibimbab
To Cook
Preheat the pan with oil, and pan-fry both sides of the salmon until desired.
To prepare dish, place rice into a bowl and place the cooked salmon on top.
Cook all sauce ingredients in a small pot until boiling, then pour the sauce on top of the salmon.
Serve with your choice of fresh salad and side dish option.