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Serves 4, 10min prep, 30min total (plus an hour of marinating)
• 200g miso paste
• 120ml mirin
• 1 tbspn sugar
• 4x 200g (ish) salmon fillets
• 1.5 cups rice
• 2.75 cups water
• 3x bunches of asian greens such as pak choy, bok choy, kai lan etc.
• 1tbpsn sesame oil
• 1tsp soy sauce
• 1tbpsn cooking oil (not olive oil)
• Combine the miso, mirin and sugar in a bowl and stir until it is not lumpy.
• Add around 1/3 of the mixture to a zip-lock bag with the salmon filets and let them marinate for between 1 and 6 hours.
• Once the salmon is ready to come out, place it in a cold camp oven ideally on a sheet of baking paper (alternatively use a decent smear of cooking oil on the base so it doesn’t stick) and place on a lot heat with around a handful of coals underneath the oven and 3 handfuls on top for around 20 min.
• Fill a lidded pot with the water and rice and bring to a boil and cook until the water has evaporated and the rice tastes cooked.
• While the rice is cooking, clean and roughly chop the asian greens and add to a pan or wok with 2tbspn of the marinate (you can use the marinate you have left-over from the zip lock bag) the soy sauce and the sesame oil. Fry the greens on medium-high heat for around 5 min or until the leaves have wilted but the stalks still have crunch.
• Serve on a bed of rice with greens, the salmon and extra sauce liberally spooned over. If you have them, garnish with sesame seeds.
• Camp Oven
• Billy or pot
• Fry pan