Summer barbecuing, seasonal fish and traditional cooking have inspired the new summer menu at Asiana.
Ian Wong owner of the Pan Asian cuisine restaurant, in West Wear Street, Sunderland, shares a summer-inspired recipe for a salmon dish on his new menu.
Chargrilled salmon with a teriyaki glaze, garlic and vegetables fried rice. Ingredients
125ml Teriyaki sauce (Kikkoman)
50ml sake (optional)
½ an onion (¼ finely sliced, ¼ diced)
2 slices of ginger
2 tbs sugar
2 fresh salmon steaks between 5-6 oz or around 150g per portion
Toasted sesame seeds
1 clove minced garlic
Diced bell peppers (the more colours the better visually)
1 egg beaten
2 bowls of steamed white rice
Small knob of butter
1. Combine the sugar, water, teriyaki sauce and sake if using to dissolve the sugar. 2. Add two teaspoons of oil in a pan and fry the onions and ginger until caramelised.
3. Turn down the heat and slowly add the teriyaki mixture to the pan and reduce on high heat to approximately half the contents, it will thicken rapidly on the final stages so you should monitor closely; you are looking for a runny honey consistency. Pour out and set aside in a container to cool.
4. Rub oil all over the fish and place on a hot griddle skin side down or if you’re barbecuing, place skin side up, ensuring it is very hot, after a minute, the flesh or the skin should be firm but not flaky, flip the fish using a fish slice.
5. Glaze the fish with the condensed teriyaki sauce on all sides and turn the fish for a final grilling and cook to your preference.
6. Sprinkle on toasted sesame seeds.
For the egg fried rice
(This can be done at the same time as the reduction of the sauce)
1. In a non-stick wok, add a teaspoon of oil and scramble the egg on high heat.
2. Push the egg to the side and add the knob of butter.
3. Add crushed garlic diced vegetables to the melted butter.
4. Add the rice and mix well, breaking up any clumps of rice by pushing it with the back of a ladle, try to get the vegetables as evenly spread out as possible.
5. Season with a pinch of salt.