Sunday, May 03, 2009

Grilled honey and miso salmon & steamed frittata

Steamed spinach and baby tomato frittata

Back to Earth, back to Sydney and back to the reality that Australia is in the middle of a recession. Apart from that, I just got two lotus shaped sauce dishes from Japan city (on special!! :D) that look so pretty when teamed up with sake cups so I need an excuse to parade it.

Grilled honey and miso salmon & steamed frittata

One of the easiest and least expensive ingredients to toy with is egg. Pairing eggs with sake cups, I thought about chawan mushi, a savoury steamed egg custard dish, but I don't have anything pretty to go with like the little pink and white fish cakes or prawns. What I do have is frozen spinach and I thought about doing a version of frittata... steamed spinach frittata! And because I bought some baby tomatoes from the Farmers' Market yesterday, I decided to chuck that on the top. Like usual, this is an improvisation dish and dare I say that it would make a perfect breakfast item, but considering the time, it'd make a very late or a really early breakfast. I went with dinner and made miso and honey glazed salmon.

Grilled miso and honey salmon

Steamed spinach and baby tomato frittata recipe

You'll need:
  • 2 cubes of frozen spinach (the ones I bought came in cubes in the box)
  • 2 eggs
  • about half a cup (~125 ml) of fish or seafood stock or you could use water and stock powder
Now thaw the frozen spinach for a good hour or so, then beat the eggs in a bowl mixing it with the stock, pour in the thawed spinach and mix well. Season with salt and pepper. Pour or spoon the mixture into a cup and prepare a steamer. If you have a steamer, that's great, follow the manufacturer's instruction. If you don't have a steamer like me, that's okay. Get a sauce pan, a little round cooling rack and arrange the egg cups on the rack. Boil some water and pour it in carefully just below the bottom of the egg cups, cover and turn on the fire on medium heat. Let it steam for about 15-20 minutes and voila!

Honey and miso glazed salmon recipe

You'll need:
  • 2 salmon steak, halved length way
  • 2 teaspoons of white miso paste
  • 1 tablespoon of honey
  • roughly 100 ml of sake (I swear by this to get rid of the fishy smell)
  • 1 teaspoon of white sesame seeds

Marinating the salmon

Now the easy bit is to mix the miso, honey and the sake together until it forms a nice thin paste or a thick sauce. Add the sesame seeds and mix well before adding the salmon into the marinating sauce. Coat the salmon really well and refrigerate for 2 hours. Grill the salmon steak with the marinating sauce spooned over the top of the salmon until the steak goes brown on the top and the skin crispy. To serve, use a wide knife/cleaver or a palette knife to lift it off the baking tray and be gentle as the salmon is really fragile. Bon apetit!


Hoffster said...


How much honey goes in with the miso and Sake?


Ernie Yulyaningsih said...

Oupsie, I used about 1 tablespoon of the honey. Thanks for the cue, Hoffster.