‘Garlic, Butter & Soy Sauce’, this combination goes so well with Meat, Chicken, Fish, Pasta, Rice, Potato, Corn, and so many things. I often add Mirin as well, because Mirin adds sweetness and ‘umami’. I highly recommend to add Chilli OR Freshly Ground Pepper. This dish can be a great topping for rice bowl.
2 to 3 Servings
250 to 300g Skinless Salmon Fillets
Salt & Pepper
1 tablespoon Potato Starch Flour OR Corn Starch *optional, but recommended
150g Oyster Mushrooms *cut into smaller pieces if large
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli
1 & 1/2 tablespoons Soy Sauce
1 & 1/2 tablespoons Mirin
1 clove Garlic *grated
Chilli Flakes as required *optional
- Remove all bones from Salmon Fillets and cut into chunky bite-size pieces. Lightly season with Salt and Pepper, and coat them with Potato Starch (OR Corn Starch).
- Melt Butter in a frying pan over medium low heat and cook Salmon pieces until slightly browned.
- Add Oyster Mushrooms, toss and stir for a few minutes, then add the Sauce. Stir to combine. Sprinkle with Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve immediately with freshly cooked Rice.
- *Note: This mixture can make a nice rice bowl.