Hokkaido Salmon Chanchan

2-4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Saw this one pot veggie and fish recipe being made and thought it would fit in well with the low carb diet I need to follow though I would possible substitute another fish depending on the season and possibly cut back on the amount of butter but posting as they presented."

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (681.1 g)
  • Calories 893
  • Total Fat - 44.3 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 248.4 mg
  • Sodium - 2454.1 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 7.3 g
  • Sugars - 13 g
  • Protein - 88.2 g
  • Calcium - 152.7 mg
  • Iron - 3 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.4 mg

Step 1

Heat a large heavy-based frying pan over medium heat and add 50 grams butter, the onion and garlic and cook until the onion is lightly browned and then add the carrot, cabbage and shiitake mushrooms and stir to coat in the butter and season with salt and cook, stirring occasionally for about 3 minutes or until the cabbage is wilted.

Step 2

Mix the miso, sake and sugar together in a small bowl.

Step 3

Place the salmon on top of the vegetables and pour over the miso mixture and cover and steam for about 4 minutes or until the salmon is just cooked through

Step 4

To serve, add the remaining 10 grams butter to the pan, gently shake the pan until melted, then scatter the salmon with spring onion and bonito flakes.

Tips & Variations


No special items needed.

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