Japanese Breakfast: Shiozake - Salt Cured Salmon
The perfect accompaniment to your Japanese breakfast is a piece of grilled or pan fried salt cured fish.
Please consider the sustainability and practices employed by the companies you purchase it from.Thankfully these days some of us can access ethically and sustainably sourced fish, King Ora Salmon is the one to look out for here. If that isn’t available ask your fishmonger for another fatty cut of fish.
If you are lucky enough to be living in or around the Adelaide Hills, Angler in Stirling is one of the finest fishmongers we have ever been to and have a great range of sustainable local fish, dry aged King Ora salmon, as well as SA Scallops and Abilini.
If you would like to read more about the practices of the Tasmanian farmed salmon industry, here is a good starting point.
Ingredients:
Skin on Salmon (or any thick/fatty cut of white fish)
Salt
(alternative) Secret Weapon Soy
How to:
Weigh the salmon.
Work out 5% of the weight in Salt. A bigger flake is good.
Put the Salmon in an airtight container and sprinkle both sides liberally with salt.
Put the lid on and put it in the fridge for 1-2 days.
Pat Dry and Fry or broil on high until skin crisps.
Serve with Rice, Pickles, Miso soup.
