Sake Salmon and Rice
Ingredients
2 salmon fillets
1 cup basmati rice
2 cardamom pods
For Marinade:
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp garlic or chili oil
1 Tbsp sake
Sauce for salmon and rice:
1/4 cup sake
1 Tbsp soy sauce
1/2 tsp fish sauce or brown rice vinegar
1 tsp Worcestershire sauce
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1 to 2 Tbsp chopped fresh cilantro, to garnish
Method
- In a freezer bag, combine the Namida® Wasabi Paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets.
- Leave to marinate for about 20 minutes. Longer if you want it spicier 🙂
- Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and put them in too, and put double the volume of water as you have rice.
- Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.
- Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side.
- Remove the salmon, double wrapping each fillet separately in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.
- Bring the sake to a boil in a very small saucepan to let the alcohol taste evaporate.
- Take the pan off the heat and add the other sauce ingredients.
- Mix sauce ingredients together.
- Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
- Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Remove the cardamom pods before serving.
- Lay the carved salmon on top of the rice and spoon over the sauce all over the fish.
- Scatter the cilantro on top.
Note: Sometimes I use sliced almonds as a garnish instead of the cilantro.