Ingredients:
1/2 pound salmon filet
1/4 cup soy sauce
1/4 cup mirin
2 teaspoons sugar
1/4 cup cake flour
1/4 cup vegetable oil
Procedure:
- For the sauce -Combine the soy sauce, mirin and sugar in a small pot over medium heat and bring to a simmer. Once tiny bubbles appear, simmer until the volume of sauce has reduced to half. Be careful not to let it get too hot, it is really easy to forget it and let the sugar burn!!
- Cut the salmon filet into 4 to 6 pieces and pat dry with a paper towel. If you are cooking for picky eaters you can cut away the skin, but the skin is the best part when eating fried fish, so if at all possible leave it on! We want to cut the salmon into smaller pieces to maximize the amount of surface area and get that wonderful contrast between crisp and juicy.
- Pour cake flour into a small plate. (If you don’t have cake flour you can use regular flour, but the coating is soo much lighter and flakier with cake flour) Prepare the salmon by lightly dredging the pieces in flour. Use your fingertips to press the flour into the filet, making sure all sides are evenly covered.
- In a wide skillet pour just enough oil to cover the bottom of the pan. Heat the oil over medium high heat and once hot add the salmon. Fry for 5 minutes until the bottom is nice and crisp. Fight the urge to touch the fish more than necessary, you don’t want to cause the salmon to flake away!
- Flip the filets over and fry for an additional 5 minutes until the salmon is just cooked through.
- Remove salmon from the frying pan and coat each piece in the teriyaki glaze. Serve immediately.
