Salmon Teriyaki (Tetelan) Recipe
Dive into a delightful fusion of flavors with this exquisite Salmon Teriyaki, featuring tender salmon belly paired with vibrant vegetables, all enveloped in a luscious teriyaki sauce. This dish not only highlights the richness of salmon but also brings a medley of textures and tastes to your table, making it perfect for a family dinner or a special gathering.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh salmon belly (tetelan) | 250 grams |
| Lemon (juice and leftover fruit) | 1/2 piece |
| Fresh ginger | 2 pieces (peeled and smashed) |
| Wood ear mushrooms | 500 grams (washed and thinly sliced) |
| Baby corn | 7 pieces (washed and thinly sliced) |
| Green bell pepper | 1/4 piece (washed and thinly sliced) |
| Bird’s eye chili | 6 pieces (washed and finely sliced) |
| Sweet soy sauce | 5 tablespoons |
| Oyster sauce (Saori) | 1 tablespoon |
| Teriyaki sauce (Saori) | 3 tablespoons |
| Small onion (washed and thinly sliced) | 1 piece |
| Garlic (washed, smashed, and thinly sliced) | 4 cloves |
| Shallots (washed and thinly sliced) | 6 pieces |
| Salt | 2 teaspoons |
| White pepper | 2 teaspoons |
| Black pepper | 1/4 teaspoon |
| Water | 750 milliliters |
| Galangal (peeled, washed, and smashed) | 1 thumb-sized piece |
| Cooking oil | 3 tablespoons |
Instructions
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Prepare the Broth: In a pot, heat 500 milliliters of water over medium heat. Add the lemon juice, the leftover lemon, and half a piece of ginger. Bring the mixture to a boil.
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Cook the Salmon: Once boiling, add the salmon belly pieces to the pot. Simmer until the salmon is cooked through and any fishy smell dissipates, approximately 20-25 minutes. Season with 1 teaspoon of salt and 1 teaspoon of white pepper during cooking.
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Drain the Salmon: Turn off the heat and carefully drain the cooked salmon. Set aside.
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Sauté Aromatics: In a skillet, heat the cooking oil over medium heat. Add the garlic, shallots, and onion, sautéing until they are fragrant and translucent.
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Incorporate Vegetables: Stir in the green bell pepper and bird’s eye chili. Sauté until the aromas meld beautifully.
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Add Sauces: Pour in the sweet soy sauce, teriyaki sauce, and oyster sauce. Gently add the cooked salmon to the skillet, tossing everything together until the salmon is coated and begins to take on a rich brown color.
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Add Mushrooms and Baby Corn: Fold in the sliced wood ear mushrooms and baby corn. Stir-fry until the mushrooms soften and the baby corn becomes tender.
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Finalize the Dish: Pour in an additional 250 milliliters of water, and allow the mixture to simmer until the mushrooms and baby corn are fully cooked.
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Season: Reduce the heat as the liquid reduces, then add 1.5 pieces of ginger and the smashed galangal. Season with 1 teaspoon of salt, 1 teaspoon of white pepper, and 1/4 teaspoon of black pepper to taste.
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Serve: Turn off the heat and transfer the salmon teriyaki to a serving dish. This delightful dish is best served hot alongside warm brown rice, allowing the flavors to shine and ensuring a wholesome meal for your loved ones.
Indulge in this Salmon Teriyaki, a perfect blend of savory and slightly sweet flavors that brings a taste of Japan right into your home, making every bite a celebration of culinary artistry!
