Raw salmon fish collar
Trapped by the heavy downpour, with a nice raw salmon collar in fridge, I decided to grill it. One of the memorable dishes I have, associating it with cold Taiwanese winter, warm friendship. But here in Singapore, to order it in any of the restaurants takes 25 mins, and L doesnt enjoy it as much as I do. He doesnt even like soup broiled with salmon fish bones. Too fishy.
So I attempted it through gut feel, as I couldnt find any recipes on the web after typing the Chinese name.
1 tsp mirin sauce
1 tsp soy-sauce
1 lemon or lime (juice)
3 dashes of sesame oil
1 tsp sea-salt
Grilled salmon fish collar
1. Wash fish head, remove scales. Pat dry. Rub fish with sea-salt and marinate with other ingredients.
2. Pre-heat oven. Put fish head on grease-proof paper in tray.
3. Grill at 150 degrees celsius for 5 mins and turn over the other side.