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[Prep: 15 minutes | Cook: 20 minutes | Serve: 4 | Calories: 300 per serving ]
1- 400g of Salmon fillet, cut into small cubes
2- 1/2 onion, peeled, diced
3- 1/2 cucumber, cut into pieces
4- King oyster mushroom, stemmed off, cut into pieces
5- 3 tbsp of flour or corn starch
6- 1 tbsp of baked sesame seeds
1- 1 tsp of black pepper flake
2- 1/2 tsp of salt
.: Sauce mixture :.
1- Cooking sake, 1 tbsp
2- Sugar, 1 tbsp
3- Japanese soy sauce, 1 tbsp
4- Mirin, 2 tbsp
5- Corn starch, 2 tbsp
6- Water, 1 tbsp
7- Lemon juice, 3 tbsp
8- Korean Citron Syrup, 1 tbsp
Marinade the salmon with Group B ingredient for 15 minutes. Coat both side of the salmon with flour. Heat the pan with 2 tbsp of oil over medium heat. Pan-fry the fish until all sides are golden. Dish it up and put it aside..
Clean the pan and dry it well. Heat it again with 1 tbsp of oil over medium heat. Add in the mushroom and the onion with 1/3 tsp of onion. Stir-fry the ingredients until onion is soft (about 3 minutes).
Add in the cucumber and the sauce mixture (reserve 1 tbsp of lemon juice). Bring it to boil.
Add in the fish fillets with the 1 tbsp of lemon juice reserved in previous step, and mix it well. Dish it up. Top it with sesame seed and serve it hot.
1- Do not flip the fish too often while pan-frying it. Turn it to other side only if one side is brown.
2- Do not cook the cucumber too long or it will be too soft.
3- You can replace the sauce mixture ingredients 1-6 with 4 tbsp of terriyaki sauce from the supermarket.
Tony and Karen Kitchen Service Center
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