A well known Japanese dish using a sweet and shiny sauce for marinating and glazing the fish. From Yasuko Fukuoka's book, Classic Japanese.
- 4 Salmon Fillets with Skin on, Each weighing about 150g
- 50 g Beansprouts Washed
- 50 g Snowpeas Ends trimmed
- 20 g Carrot Cut into thin strips
- 45 mL Japanese Soy Sauce
- 45 mL Sake
- 45 mL Mirin
- 1 1/2 Tbsp Caster Sugar
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