Prep time: 20 min
Cooking time: 30min
Servings: 4-5

Group A: Fish

1. Salmon x 3 fillets (approx 600g)

2. Lime x 2

3. Pink salt x 1¼ tsp (5 of the red spoon)

4. White pepper

Group B: Vegetables

5. Chye sim x 1 packet, cut into small pieces

6. Big leek x 1-1.5 stalks, cut into small rounds

7. Spring onion x 7 stalks, cut into 5cm pieces for soup

8. Mixed mushrooms x 1 packet (shiitake, bunapi, straw)

9. Dashi packet x 2

10. Ninben Tsuyu no Moto x 8 tbsp ("Tsuyu")

11. Mirin x 2 tbsp

12. Water x 1.5 litre

Group C: Rice, garnish and add-ons

13. White jasmine rice / Japanese rice x 2 cups

14. Cut chinese parsley for garnish

15. Spring onion x 7 stalks, cut for garnish

16. Senbei (rice crackers) x 8-10pc, pounded

17. Seaweed flakes / strips

18. Japanese ginger pickles (gari)

    • You can make this yourself, and I've linked the recipe from JustOneCookbook.

    • I usually buy mine ready-made from the store though!

19. Wasabi

20. Shichimi

1. Cut salmon into 200g pieces.

2. Score the salmon and rub with the pink salt, juice of 2 limes and white pepper powder. Marinate for 2h or so.

3. Cook white jasmine rice.

4. Pan-fry the salmon.

• To get beautiful pan-fried salmon, I strongly recommend the HappyCall Clamshell Pan. Again, this is not a sponsored post! It's a really good pan.

• Drizzle about a teaspoon of olive (or other) oil in the pan, lay the salmon skin-side down, close the pan and cook on medium heat for 5 minutes.

• Flip the salmon, remove the skin and place it by the side of the salmon. The skin will release oils better and crisp up beautifully this way.

• Continue flipping the salmon every 4 minutes or so until it is crisp on the outside.

• You do not need to flip the skin, but do remove it once it has crisped up nicely. It may crisp up about 3-4 min before the salmon is fully done.

5. Fill a wok or medium stockpot with 1.5 litres of water. Put 2 packets of dashi powder, 2 tbsp mirin and 8 tbsp of Tsuyu into the water.

6. Add the cut Chye sim, mushrooms, leeks and the long-cut spring onions into the wok.

7. Boil for around 10-15min or until the vegetables are just soft (should not be too soft)

8. Pound the senbei and put into a bowl.

9. After the salmon is cooked, flake the salmon into small pieces.

10. Scoop rice into a deep dish or a large bowl, top with the flaked salmon and a few scoops of the vegetable soup you made in Step 7.

11. Sprinkle pounded senbei, seaweed, spring onions, and chinese parsley.

12. Japanese ginger and wasabi to be served on the side.