Miso and Ginger Glazed Atlantic Salmon with Japanese Sticky Rice - from Ian Faust
Enjoy TAFE NSW Commercial Cookery teacher Ian Faust’s sure-fire recipe
Miso and Ginger Glazed Atlantic Salmon with Japanese Sticky Rice
2 x 250gm Atlantic Salmon fillet-skin on and boneless
4 teaspoons shiro miso paste
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sake
1cm piece fresh ginger-peeled and microplaned or finely grated
1 lime cut in half. Juice one half and cut the other half into wedges for garnish.
1 bunch broccolini
1 cup Japanese rice
1 1/2 cups cold water
60ml liquid sushi seasoning
Oven temperature - 170 C
Scoop the miso paste into a small bowl. Add the fresh ginger, throw in the sugar, splash in the sake, soy sauce and mix. Use 3/4 to cover the fish all over. Cover and in the fridge it goes!
Add the lime juice to the remainder of the marinade and mix. Use this as a sauce when you serve.
Put the rice in a strainer and wash really well until the water runs clear.
Place in a pot with the measured water. bring to a simmer, stir, place on the lid, and then turn down to a very low heat. Cook for 15 minutes from this point.
When cooked, remove from heat but leave the lid on for 5 minutes.
Then scrape into a non-metallic bowl with a plastic spatula. Drizzle over the liquid seasoning and 'cut in' using the plastic spatula for 1 minute.
Cover with plastic to keep warm
Sear the fish in a hot oiled pan on the stovetop, skin-side up first to get some nice colour on the glaze before flipping.
Then pop it in a hot oven to finish off for about 7 minutes or until cooked to your liking.
Pull out and rest fish.
Trim and steam broccolini until just cooked but still firm.
Place rice in the middle of plate, place fish on top, drizzle sauce around plate, and finish with broccolini and lime wedges
Cointreau and White Chocolate Creme Brûlée
2 egg yolks
20gm good quality white chocolate
20gm sugar plus extra for the toffee.
This is as simple as mixing sugar, egg yolks, and Cointreau. Boil cream and milk, add white chocolate, and stir until melted. Mix through egg and cream. Pour into two of your fave small dishes, and bake at 160 C in a hot water bath for 25 minutes. Simple but sexy! Let it chill in the fridge next to your romantic bevvy until you are ready.
Time to dazzle with desserts. Sprinkle some sugar on the brûlée and caramelise it with your blowtorch. You can use the one in the garage, a kitchen blowtorch or even the griller. Brulèe is French for burnt. The caramel is supposed to be bitter to contrast with the sweet custard.