This is a Japanese style of teriyaki fish topped with mashed potato and veggies. The salmon was pan fried carefully and lightly to retained its juiciness.

Ingredients ( serves 1 )

• 1 piece salmon, 200g
• 1 tbsp vegetable oil
• 1 tbsp butter( 10gm )
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp soy sauce ( kikoman )
• 1 tsp sugar
• 1 tsp ginger grated
• some green beans, poached
• shredded cabbage and carrots
• 1 potato, boil in hot water till soft, mash and combine with some thickened cream, butter, pinch of salt and pepper.

Method

1. Heat oil in a pan over medium high and add in the salmon skin side down and cook for 3 minutes or until slightly golden and cooked through. Reduce heat and turn over and pan fry the other side for 2-3 minutes until slightly golden and almost cooked through.
2. Remove the fish and place on a serving plate. Pour in the poached green beans in the pan and saute till coated with the juices of the salmon, remove and place on the side of the serving plate.
3. Remove excess oil from the pan, then add in butter, sake, mirin, soy sauce, sugar and ginger to the pan. Increase the heat to high and stir to dissolve the sugar. Bring to the boil and cook, stirring for 1 minute or until the sauce slightly thickened. Drizzle the glazed over the salmon, topped with mashed potato and garnished with cabbage and carrots. Serve. Voila!