Small salmon filet segment with steamed vegetables and Asian sauce. It's all about the sauce.
In a small pan heat the following ingredients in small amounts that suit you and in combination your common sense instructs you are best:
* soy sauce
* sake
* fish sauce (just a few drops, this stuff is gross)
* mirin (the sweet kind, not the gross kind)
* chile pepper flakes
* garlic powder (or real garlic if you want to go that route)
* ginger powder (or real grated ginger if have it and choose to bother)
In a small jar, shake:
* 1 level teaspoon corn starch
* 1/2 cup chicken broth
* black pepper
Add chicken broth with corn starch to the other heated liquids. This will make the most amazing sauce you ever thought you could make. It goes with the salmon and the vegetables.
Salmon removed before you imagine it is completely done, because that's the way we cooks roll. If it ends up too raw to suit you, it can always be zapped for a few seconds to correct and to no ill effect, but that never happens.
This is why I love your blog: You're not afraid to say that Fish sauce is gross. Someone had to say it. It is a necessary evil...needed in order to attain that authentic taste. Wondering if you've tried this with any other fish besides Salmon?
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