I like to use skinned salmon filet for this recipe, ask your monger to pin bone it< We use large flathead tweezers. Don't serve people fish bones, you might kill them.
Into a pot add 1/4 Cup of each- maple syrup, mirin* and fish sauce, one of the most amazing ingredients ever.. anyone ever heard of garum?? so tight
Add a splash of soy sauce and put in whole peeled crushed garlic, ginger and chili
Bring to the boil and simmer for 15min. This will release more flavours eliminate the ethanol (alcohol). Everyone knows what pure ethanol, rubbing alcohol, smells like, yes?
WHEN COOKING WITH ALCOHOL, BURN OFF THE ALCOHOL. IT DOESN'T TASTE VERY NICE>>
when the concentration of alcohol is high enough it will burn, but only about 60% will burn off, simmerling gently for about 20 minutes will do the trick though. Alcohol boils at 78 degrees Celsius. If you gently simmer you will be able to remove the alcohol without reducing your, in this case, marinade too much.
Cool the marinade. If you put it in a hot marinade it will cook ya? Cover salmon in marinade. It will absorb enough flavour within a few hours, but can be kept for up to three days. (In the fridge please)
Bake briefly in oven, about its done when its warm, there's only two people out there who like dry fish; old people and...
Most seafood really doesn't like very high heat, it overcooks very quickly so what I like to keep in mind is that once it is warm, it is done. That's it. Really.
I like to eat it with garlic and chili fried broccoli and wild rice salad.
Mirin is a sweetened Japanese rice wine used for cooking. It is delicious and is used to season many nutritious things like sushi rice and terryaki sauce.
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