9 KG sugar

6L mirin

2L sake

18 KG white miso

 

Combine all ingredients together and bring to the boil. Turn the heat down to a gentle simmer. Continue to simmer until the correct consistency is achieved. Cool until required.

 

PREPARING AND COOKING THE SALMON

Debone and scale the salmon. Trim the belly down slightly and also the back to achieve a nice rectangular shape. Wash quickly in ice water to remove any rogue scales etc. Cut the salmon on an angle at 200g per portion. Cover the fish with some of the marinade and leave for at least 24 hours.

 

To cook, wipe off all the marinade from the fish. In a non stick frying pan add enough of the fresh marinade to coat the bottom of the pan and heat gently until the sugars in start to caramelize. At this point add the fish presentation side down and cook quickly until it is golden brown, turn the fish over and bake in a hot oven for about 5 minutes or until the fish is still pink in the middle. Trim around the sides if necessary and present on a bamboo leaf with lime wedges and some of the marinade on the side as seen in the photo.