Directions

To Prep

1. Prepare the fish by removing the scales and rinsing with water before drying with a paper towel and lightly seasoning with salt and pepper.
2. Combine all of the sauce ingredients together in a bowl and mix well.

To Cook

1. Heat up a frying pan over a medium heat and add in drizzle of oil. When the oil has heated up, place the fish fillets in skin side down.
2. Cook the fish fillets skin side down for about 2 mins or until skin has browned.
3. When the skin has cooked, turn the fillet on to its side and cook for about 30 secs to a min before swapping to the other side to repeat.
4. After both side have been cooked, flip the fish so that the top side of the fillet is facing the pan and add in the sauce mixture.
5. Allow the sauce to reduce and thicken slightly before and turning off the heat and removing the fish from the pan.

To Serve

1. Spoon the amount of rice you want in to a bowl and top with the salmon, furikake, edamame, tsukemono and an onsen egg. Finish with chilli strands and more furikake.