Marinating the salmon makes it so wonderfully tender, it just melts in the mouth, and the crunchy condiment provides an excellent foil.
675 g (1/2 lb) salmon fillet
30 ml (2 tbsp) sunflower oil
watercress, to garnish
30 ml (2 tbsp) sunflower oil
watercress, to garnish
For the teriyaki sauce
5 ml (1 tsp) caster sugar
5 ml (1 tsp) dry white wine
5 ml (1 tsp) sake, rice wine or dry sherry
30 ml (2 tbsp) dark soy sauce
5 ml (1 tsp) dry white wine
5 ml (1 tsp) sake, rice wine or dry sherry
30 ml (2 tbsp) dark soy sauce
For the condiment
5 cm (2 in) fresh root ginger, grated
pink food colouring (optional)
50 g (2 oz) mooli, grated
pink food colouring (optional)
50 g (2 oz) mooli, grated
method
1. For the teriyaki sauce, mix together the sugar, white wine, sake or rice wine or dry sherry and soy sauce, stirring until the sugar dissolves.
2. Remove the skin from the salmon using a very sharp filleting knife.
3. Cut the fillet into strips, then place in a non-metallic dish. Pour over the teriyaki sauce and set aside to marinate for 10-15 minutes.
4. To make the condiment, place the ginger in a bowl and add a little pink food colouring if you wish. Stir in the mooli.
5. Lift the salmon from the teriyaki sauce and drain.
6. Heat the oil in a preheated wok. Add the salmon in batches and stir-fry for 3 - 4 minutes, until it is cooked.
7. Transfer to serving plates, garnish with the watercress and serve with the mooli and ginger condiment.
2. Remove the skin from the salmon using a very sharp filleting knife.
3. Cut the fillet into strips, then place in a non-metallic dish. Pour over the teriyaki sauce and set aside to marinate for 10-15 minutes.
4. To make the condiment, place the ginger in a bowl and add a little pink food colouring if you wish. Stir in the mooli.
5. Lift the salmon from the teriyaki sauce and drain.
6. Heat the oil in a preheated wok. Add the salmon in batches and stir-fry for 3 - 4 minutes, until it is cooked.
7. Transfer to serving plates, garnish with the watercress and serve with the mooli and ginger condiment.
serving amount
serves 4
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