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Ingredients

• 400 g Japanese short grain rice
• 610 ml cold water
• 2 spring onions, sliced
• 4 tsp grated ginger
• 4 tsp mirin, (Japanese rice vinegar)
• 1 tbsp sesame seeds, toasted
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 tsp lime juice
• 1 tsp chilli sauce, (sambal olek) or other Asian chilli paste
• 55 ml peanut oil, for frying, plus extra for greasing

• 1 stalks lemongrass, split lengthwise
• 500 ml water
• 500 ml sake
• 3 cm ginger, sliced into 3mm thick discs
• 2 star anise
• 1 orange, zest only
• 4 x 175 g wild salmon
• 1 lime, cut into wedges

• 2 tbsp grated ginger
• 1 tbsp minced shallots
• 1 tbsp unsalted butter
• 112 g sake, plus 1 tsp
• 1 tbsp double cream
• 112 g cold unsalted butter, cut into cubes
• 1/2 tsp lime juice
• kosher salt

Description

Salmon, Steamed With Sake, Ginger, Star Anise And Orange Is Served With Sake Butter And Deliciously Crisp Sesame Rice Cakes In Tom Douglas' South East Asian-inspired Recipe

UK TV