School Holidays Cooking Program - Workshop 8

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

Workshop 8: Fish & Sauces

Wednesday  ·  July Module

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Entrée

Garden Salad (2 pax)

Ingredients

•   2 cups mixed salad leaves

•   ½ cucumber, sliced

•   1 tomato, cut into wedges

•   ¼ red onion, thinly sliced

•   ¼ capsicum, sliced

•   2 tbsp olive oil

•   1 tbsp lemon juice or vinegar

•   Salt and pepper

•   Croutons (optional)

Method

Step 1:  Wash and prepare all the vegetables.

Step 2:  Combine in a bowl.

Step 3:  Whisk oil, lemon juice, salt and pepper together.

Step 4:  Toss the salad with the dressing just before serving. Top with croutons if using.

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Main

Teriyaki Salmon with Steamed Rice and Vegetables (2 pax)

Ingredients

•   2 salmon fillets (approx. 120g each)

•   2 tbsp soy sauce

•   1 tbsp mirin

•   1 tbsp brown sugar

•   1 tsp grated ginger

•   1 tsp sesame oil

•   150g jasmine rice

•   300ml water

•   Mixed steamed vegetables (broccoli, carrot, snow peas)

•   Sesame seeds, to garnish

Method

Step 1:  Rinse the rice and cook with water in a covered pot for 12–15 minutes, then rest. Use rice cooker.

Step 2:  Mix soy sauce, mirin, sugar and ginger to make the teriyaki sauce.

Step 3:  Pan-fry the salmon skin-side down in sesame oil for 3–4 minutes, flip, add the sauce, and cook a further 2–3 minutes, spooning sauce over until glossy.

Step 4:  Steam the vegetables until just tender.

Step 5:  Plate the salmon with rice and vegetables, spoon over the remaining sauce, and sprinkle with sesame seeds.

What you'll learn today — Fish & Sauces

• Knife work — claw grip, anchored board, even cuts (cucumber, capsicum, tomato, onion). Chef can do extra lesson on cutting with wombok and or or spring onion so they can learn the cutting properly. 
• Dressings — balancing oil and acid, and dressing leaves just before serving so they stay crisp.
• Rice — the rinse-and-rest rice cooker method and the right water ratio.
• Sauce — reducing soy, mirin, sugar and ginger into a glossy teriyaki glaze.
• Pan-frying fish — salmon skin-side down if using for a crisp finish, cooked to just-done.
• Steaming veg — just-tender and bright, not soft.
• Plating and timing — bringing it all together with the glaze and a scatter of sesame.

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Printed From otaokitchen.com.au 07/28/2026