Salmon In Rice Paper With Sweet Spicy Sake Essence Food

SAKE SALMON AND RICE

Steps:

• In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes.
• Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.
• Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.
• Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate. Take the pan off the heat and add the other sauce ingredients.
• Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
• Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice. Scatter the cilantro on top.

SALMON IN RICE PAPER WITH SWEET & SPICY SAKE ESSENCE

Steps:

• Sake essence In a heavy 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and chili, bring to a boil over high heat and reduce to about 1/2 cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Saute the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm. Salmon Remove skin, if not already done. Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 tbsp total for the four fillets. Take a dish large enough to submerge the rice wrapper. Fill with hot tap water. Soak rice wrappers (one at a time) for 10-20 seconds in the water, just enough to soften and become pliable. Wrap each fillet in rice paper folding to make a little package. Heat the remaining 3 tbsp oil in a heavy, 12-inch skillet over medium to medium-high heat until it's hot and shimmering but not smoking. Put the wrapped fillets in the skillet, seam side down, without touching each other, and saute, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don't overcook. Transfer to paper towels and let drain. Stir the chopped cilantro into the sake essence and spoon some onto each of four warm places. Put salmon fillet in the center of each plate, top with a cilantro spring and serve at once.

SALMON IN CRISP RICE PAPER WITH SWEET & SPICY SAKE ESSENCE

Steps:

• To make the sake essence: In a heavy, 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and Serrano, bring to a boil over high heat, and reduce to about ½ cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Sauté the peppers zucchini and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm. To prepare the salmon: Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 Tbs. total for the four fillets. Wrap each fillet in rice paper. Heat the remaining 3 tablespoons oil in a heavy, 12-inch skillet over medium to medium-high heat until it's hot and shimmering, but not smoking. Put the wrapped fillets in the skillet without touching and sauté, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don't overcook (if the fillets are very thick, you can also brown the sides for 1 minute each, but most fillets will be cooked through- just barely opaque - if just the top and bottom are seared.) Transfer to paper towels and let drain. Stir the chopped cilantro into the sake essence and spoon some onto each of the four warm dinner plates. Put a salmon fillet in the center of each plate, top with a cilantro sprig, and serve at once.

SALMON IN RICE PAPER

Steps:

• in a saucepan, combine sake, mirin, vinegar, ginger, garlic and jalapeno, bring to boil and reduce to about 1/2 c (about 15 minutes).
• meanwhile heat oil in a skillet, saute peppers, zucchini, carrot until crisp tender.
• add to the sake mixture with soy sauce and keep warm.
• salt& pepper each salmon fillet and drizzle with oil.
• wet rice paper wrappers one at a time in a bowl of warm water, then remove rice paper to a clean cloth towel on the work surface.
• place salmon in center of rice paper, fold rice paper over, tuck in sides and fold again.
• repeat with remaining fillets.
• heat 3 tbsp of oil in a skillet.
• place rice paper bundles seam side down, saute for 3-5 minutes, turn over, cook1-2 minutes more.
• spoon sauce into 4 plates, top with salmon, garnish with cilantro.