Pan-Fried Salmon with Sweet Miso Marinade

1. 1

   Use a fish bone extractor or a knife to remove the bones.

2. 2

   Cut one fillet into 3 equal pieces.

3. 3

   Partially slice open the salmon pieces, like you would to butterfly them.

4. 4

   Place in a tray, add sake and salt, and lightly rub it in.

5. 5

   Set aside for 10 minutes.

6. 6

   Prepare the sweet miso sauce.

7. 7

   In a small pan, add the sake and sugar and cook over medium heat.

8. 8

   Bring to a boil, and once the sugar dissolves, add the water and miso and stir with a wooden spatula.

9. 9

   Turn off the heat once the sauce becomes smooth.

10. 10

    Spread out on a pan or plate to cool.

11. 11

    Take the salmon prepared in Step 3 and fill in the cut openings in the fish with the miso from Step 6, as if sandwiching the sauce.

12. 12

    Coat evenly all around in the potato starch flour.

13. 13

    Heat a moderate amount of vegetable oil in a pan, and evenly distribute the salmon prepared in Step 8.

14. 14

    Pan-fry over medium heat.

15. 15

    Once golden brown, turn over and brown the other side.

16. 16

    Use a rack to drain off any excess oil.

17. 17

    And it's complete.

18. 18

    If desired, top with any remaining miso sauce left over from Step 7.

* Per serving · 4 servings · Values may vary.

No additional tips available.