Ease of preparation rating: Medium.
Yield: 2 servings.
Ingredients
2 filets salmon, skin-on (5-6oz. or 150-180g each)
1 parchment paper ‘snowflake’
½ cup (120ml) water, or dashi
2 tablespoons (30ml) sake
½ tablespoon (8ml) ginger, julienned
1 tablespoon (15ml) sugar
2 tablespoons (30ml) awase miso paste
2 teaspoons (10ml) mirin
Method
In a shallow frying pan, heat water and sake over medium-high heat.
Add ginger, sugar, mirin and miso paste, and whisk together until the sugar has dissolved completely.
Meanwhile, score the skin of the fish by cutting in an X shapes with a sharp knife.
When liquid is boiling, add salmon portions, skin-side up.
Cover the fish with the parchment paper ‘snowflake,’ making sure the edges are in the liquid. This should help the liquid to cover and steam the fish.
Cover and cook for 8-10 minutes, or until the fish is slightly firm.
Remove the parchment paper ‘snowflake’ and baste the fish with sauce.
Continue basting and cooking until sauce has thickened to a nice consistency.
Remove from heat, and serve fish hot with a little bit of extra sauce.