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.