This was one of the first dishes that went on our menu – when we had changed our restaurant concept on most of our vessels – we called the concept “Globetrotter” and the menu had dishes from all over the world and on the menu we had a little flag beside the description on the menu that stated the country the dish came from. This little fantastic starter had the Japaneses flag – don’t have a clue if it origin from Japan, but they style of the marinade and the way we served it we called it Japanese. Got the recipe from UK’s Good Housekeeping – same I got your fajitas from and the recipe worked straight away for us, normally it always need a bit a tweaking here and there, when it’s going to be a high volume preparation dish.
It became very popular and probably one of the nicest salmon dishes I personal every tasted. With the chef’s it was a bit of a work up because they had to crush the ginger and garlic to only use the jus, using a mortal and pestle – it took ages to get the marinade ready and they where not to happy to have to do big batches everyday. Then I got the idea to use a domestic coffee grinder and it work excellent and it went quick, so everybody was happy – when the chefs are happy .. you have a happy galley and happy customers.
6cm (2.5″) fresh ginger, peeled
1 garlic clove
90ml (6tbsp) light soy sauce
120ml (8tbsp) mirin or sweet sherry
15ml (1tbsp) soft brown sugar
4 salmon fillet, 200g each (7oz) skin on.
Before starting – soak the skewers in cold water over night.
Wash the salmon under very cold water and patch dry with absorbing paper – cut each fillet in halve.
1. Peel the ginger and garlic, crush both using mortal and pestle until the juices starts to run. Then using your hands, squeeze out so much of the juice as possible into a shallow dish, take care to exclude any solid pieces of ginger or garlic – as they would burn during cooking and soil the effect
2. Put soy sauce, mirin/sherry and sugar into a small sauce pan and dissolve over a low heat, the bring to boil stirring all the time. Boil for about 6 min until the mixture is slightly reduced and syrupy. Pour onto the ginger juice and leave to cool compactly.
3. Add the fish to the dish and turn to coat with the marinade on all sides and let marinade in the fridge for about 1 hour. Don’t let it marinade too long, because the delicate flavour will be too intense.
4. Pre heat the oven grill to high. Thread each piece of salmon onto two long bamboo skewers. Thoroughly oil the grill pan and lay fish pieces in the pan, skin-side down – grill for about 6-8 min or until the fish flakes easily when tested with a fork, brushing frequently during cooking with excess marinade. If the salmon appears to be overcooking on the surface – but not cooking underneath, lower the position on the grill pan rather then turn the fish over.
The salad … only finely shredded mooli and deep finely sliced fried kale (can be done the day before – stored on absorbing paper uncovered at a dry place) – and toasted sesame seeds. No dressing needed. Wonderful combination with the fish.
“Success is 99% failure”
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