The flame-seared teriyaki salmon sashimi. This technique involves using a blow torch to gently scorch the surface of the fish, transforming its flavor and texture. That beautifully develops the buttery flavor and silky texture of sashimi with the charred, smoky essence of grilled fish.
The flame of a blowtorch is much hotter than when we use a grill. So if the fish is marinated ahead of time and thinly sliced it will be perfectly cooked after a short time of blow torched. So when using a blowtorch to cook fish, always marinate the fish 20 minutes ahead of time. Also Butane gas does not produce any byproducts that can ruin the flavor or smell of food, so do not worry at all. This is also safe for cooking food.
Prep Time: 15 mins
Making Time: 5 Mins
Serving: 3 to 4 servings
Ingredients:
1 lb thinly sliced salmon
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Tool: Blowtorch
Methods::
Marinate the fish with soy sauce and teriyaki sauce at least 30 mins ahead of flame-seared.
Spread the fish pieces in a single layer on an iron pan.
Use a blowtorch to flame sear the fish for 2 mins.
After 2 mins of flame shearing, cover the pan with a lid and put it on medium heat for two mins.
After two mins turn off the heat.
Enjoy the flame-seared soft melt-in-mouth teriyaki salmon belly sashimi.