- ¼ cup soy sauce
- 2 tbsps honey
- 2 tbsps rice-wine vinegar
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 2-cm piece ginger, grated
- 1 clove garlic, grated
- 500 g tail-end salmon fillets, skin on
- ¼ cup water
- Sesame seeds, shredded
- Green onion, crackers, to serve
In a shallow dish, combine soy, honey, vinegar, sesame oil, fish sauce, ginger and garlic.
Add fish, turning to coat well. Marinate 15 mins.
Preheat a grill on medium and line a grill tray with baking paper.
Drain fish from marinade and place on tray. Grill 5-7 mins.
Pour marinade into a small saucepan with water. Bring to boil on medium, stirring. Reduce heat to low and simmer 3-4 mins until reduced and sticky.
Arrange fish on a platter. Drizzle with marinade and sprinkle with sesame seeds and green onion. Serve at room temperature with crackers.
This dish is also delicious served hot with steamed rice and veggies.
Photo: Bauer/Rodney Macuja