Salmon Hot Pot

A great one-pot dish, according to the authors this is one of the few dishes to appear in The Wagamama Cookbook that doesn’t feature on the restaurant menu. Wagamama has tried to redefine what it means to serve “fast food”, so it makes sense that this dish, that takes 30 minutes to cook, is better suited to being prepared at home. This has one of the lengthiest cooking times of any meal in The Wagamama Cookbook, but as with most of the recipes the actual prep time isn’t too time-consuming. It’s a really good book if you’re looking for lots of delicious, Japanese-inspired, low-fat dishes.

INGREDIENTS

400g (14oz) salmon

2 tablespoons vegetable oil

1 leek, trimmed and finely choppped

1 tablespoon finely chopped shallot

1 carrot, peeled and finely diced

1 stick celery, peeled of any strings and finely diced

1 teaspoon sugar

2 garlic cloves, peeled and finely chopped

salt and white pepper

75ml (3fl oz) light soy sauce

300g (10 1/2 oz) cooked rice

Preheat the oven to 180C/350F/Gas mark 4. Remove and skin and bones from the salmon and cut the flesh into bite-sized pieces. Heat the oil in a flame-proof casserole dish and when it is hot add the leek, shallot, carrot and celery and saute gently for 10 minutes.

Add the sugar and garlic, cook for a further minute and then add the fish and season with salt and pepper. Pour over the soy sauce, add 4 tablespoons water, cover and bake in the oven for 15 minutes.

Remove from the oven and allow to rest for 5 minutes. Divide the rice between 2 bowls and ladle over the salmon hot pot.