See my post for the recipes to make the other components on this plate.
Ingredients
salmon filet, as large or small as you like. I like a good 3-4 ounce piece per person.
fresh ginger, peeled and sliced
1 green onion (per serving), chopped into 1-inch pieces
cornstarch
vegetable oil
4 tablespoons soy sauce (per 3-4 ounce serving) <-- low sodium soy sauce works well here, but others are fine
1 tablespoon Chinese cooking wine (per serving) (like Michiu, from Taiwan). Sake is also a good substitute (and obviously more Japanese).
1 teaspoon sugar (per serving)
Instructions
Pat salmon with cornstarch to dry.
Heat pan to hot, add 1 tablespoon oil. Add fish to brown each side, keeping rare inside at this step. Set aside on plate when browned.
Wipe pan to remove any black bits, re-oil if needed, and turn heat to medium low. Add in green onion and ginger. Add soy sauce. Take off heat and add 1 teaspoon cooking wine and sugar.
Place back on heat, simmering. Add fish and cook at medium low for about 5 minutes, depending on thickness of fish. When fish is brown with sauce has soaked into the fish, it is done. Allow to cool slightly before transferring to plate to serve. Add more green onion to garnish, if desired.
Totally cooled, this fish can be wrapped well and frozen for months in the freezer. Microwave to reheat.
Recipe by story of a kitchen at https://www.storyofakitchen.com/fish-recipes/japanese-ploughmans-lunch/