ALBURY eatery As Thick As Thieves head chef Hanna Kadi shares her recipe for the cafe’s wasabi salmon used in one of their popular poke bowls.
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Pronounced poh-kay, poke bowls – a popular Hawaiian staple – comprise brown rice, protein, sauteed kale and poached eggs.
Wasabi Salmon
Ingredients
- Four whole salmon
- 1 cup light soy sauce
- 1 cup rice wine vinegar
- ¼ cup sesame oil
- 1 green onion, chopped
- 4 tsp toasted sesame seeds
- ¼ cup Sriracha sauce
- Wasabi to taste (for a x4 batch needs about 40g of wasabi)
Method
Blend ingredients to a paste.
Coat all surfaces of the skinned salmon fillets, wrap in cling film and refrigerate for 10 hours. When fillet is firm, rinse, dry and slice.
Details
As Thick As Thieves,
3/441 Dean Street, Albury
Phone: (02) 6021 7200
It opens for breakfast and lunch seven days.