Serve in a bento box with jasmine rice and salad leaves.


  • 8-10oz fillet of salmon with the skin on (you can ask your fishmonger to cut a centrepiece off a side of salmon and to take out the pin bones.)
  • for oscar’s teriyaki marinade:
  • 80 ml superior light soy sauce
  • 30 ml simple syrup (15ml caster sugar, 15ml water)
  • 1 tblsp honey
  • 2 tblsp oyster sauce
  • ½ tsp five spice powder
  • 2 tbls rice wine vinegar
  • 1 red chilli (sliced)
  • 1 tsp ginger root (diced fine)
  • 1 clove garlic crushed
  • 1 lemongrass stalk (crushed)
  • for the smoked salmon sticks:
  • 2 spring roll wrappers
  • 2 slices smoked salmon julienne
  • 1 tsp ginger (finely chopped)
  • black pepper
  • oil for frying
  • 6 oz edamame
  • 4 cup water
  • 2 tsp sea salt
  • soy sauce for dipping


  • In a medium dish, combine all the ingredients and whisk together.
  • Place the fillet of salmon flesh side down.
  • Marinade for 6 hours or overnight.
  • Take salmon out of the marinade, pat dry and set aside.
  • In a small saucepot over medium heat, place marinade.
  • Bring to a boil and simmer for 15 minutes.
  • This should be reduced by half and produce a nice shiny glaze for the cooked salmon.
  • Preheat the oven to 200 degrees Celsius.
  • Place salmon on a cooking rack or baking tray and place in the oven for 12-15. minutes. Let rest and glaze before serving before serving.
  • For the Smoked Salmon Sticks:
  • Place spring roll wrapper on a clean work surface.
  • From the bottom of the wrapper, place the julienne smoked salmon all the way across lengthwise and follow with the ginger.
  • With your finger, rub some water around all four sides of the wrapper.
  • Start rolling the wrapper all the way up until it is sealed resembling a chopstick.
  • Repeat with the other wrapper.
  • In a shallow pan or chip pan preheat the oil to 180 degrees Celsius.
  • Place the chopsticks of smoked salmon in and fry until golden brown and crisp.
  • Drain and cut off all ends.
  • Cut into 3-inch sticks and serve.
  • For the Edamame:
  • In a small saucepot bring the water to a boil.
  • Season with salt.
  • Place edamame and cook for 7-8 minutes until done.
  • Drain and serve straight away.
  • Sprinkle some sea salt on top and soy sauce on the side.
  • Place all of the ingredients when ready to serve into the different compartments of the bento box.
  • All of the above can be served with steamed Jasmine rice and some nice green salad leaves.

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