Teriyaki Salmon

Fish a la meuniere is a French fish dish bathed in butter. The fish comes out tender and flaky. The Chinese bath fish in soy sauce, and the fish is savory and meaty. My Grand Mom made this dish at least once a week with what ever fresh fish she could get that day. Now, this is my little boy's favorite dish. He never gets tired of it!   

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Preparation time: 5 minutes.
Cooking time:  10-15 minutes.
Serve 4 people.


Ingredients:

1.   2 large steak size salmon, or 4 cross cut salmon, season lightly with salt and black pepper.

2.   2-3 scallion chopped as 2 inch length, use white parts for saute, green part for color finish in the end. ( You can use 1 small size onion, thin sliced too)

3.   1/4 cup carrot, thin sliced same size as the scallions.

4.   1/2 cup thin sliced onion.


Flavor:

1.   5 thin slices ginger about 2 inch in length .

2.   1/4 cup soy sauce.

3.   1/4 cup sake or dry white wine.

4.   1 tablespoon sugar.

5.   1 teaspoon honey.

6.   1 cup water.

7.   2 tablespoon corn tapioca flour or corn starch mix with same among of water.

8.  Salt, White and cayenne red pepper.

Lightly coat the saute pan with vegetable oil, high heat to bring it to the smoky point, lay in the salmon, skin side down, and just leave it.   When you see the fish color change to white on the bottom side, shake the pan, salmon will be sealed on one side and easy to flip.

After flipping the salmon, check the oil level form in the pan, if the bottom of pan is dry you can add 1 tablespoon oil, also add in the ginger, carrot and scallion or onion, saute it in the same pan until their is released.  (Don't touch the fish). Add in the soy sauce, wine, sugar and honey. Swirl around the pan with handle to mix all the sauce well.  Use a spoon to bathe fish on the top side which couldn't reach the sauce about 4-5 minutes. ( If you like the fish skin crispy, just skip this step. )  Test it with a chopstick for denseness.  If it is easy to go through, then it's done.

Take out the fish then finish the sauce.  Check the saltiness, one hand slowly add in the mixed corn starch water,  other hand  use a spoon of egg beater to mix the sauce well, when it reach the thick consistence, stop adding the flour mixture.  Sprinkle in the green parts of the scallion for color.

Drizzle sauce on top of fish and serve home style with rice, or use Boston lettuce leaves to wrap everything with rice. It's another fun way to eat!

Personally, I like meaty fish such as salmon, shark, or tuna for this savory flavor.  Bon Appetit!