From the Wagamama Cookbook
2 tbsp vegetable oil
1 leek, trimmed and finely sliced
1 tbsp, finely chopped shallot
1 carrot, peeled and finely diced
1 stick celery, peeled of any strings and finely diced
1 tsp sugar
2 garlic cloves, peeled and finely chopped
salt and white pepper
75ml light soy sauce
300g cooked brown rice
Preheat the oven to 180 degrees. Remove any skin and bones from the salmon and cut the flesh into bite-sized pieces. Heat the oil in a flameproof casserole 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 tbsp water, cover and bake in the oven for 15 minutes. Remove and allow to rest for 5 minutes. Divide the rice between 2 bowls and ladle over the salmon hot pot.
I am not a huge fan of Wagamama; it’s useful when you need a ramen fix but the ramen there is nowhere as good as the ones you get in singapore and it must be galaxies apart from ones in Japan. That said, this is quite a decent salmon recipe and although it probably doesn’t come close to the real salmon hot pots in japan, it does taste quite good (maybe because I cooked it).
The key thing to note here is the soy sauce; ideally it should be Japanese soy sauce which is not as salty as the Chinese one, and it adds a certain sweetness to the hot pot. If you are using Chinese soy sauce, remember to control the amount of it as it can easily spiral out of control and you get a overly salty salmon hot pot. I suggest not adding salt if you are using Chinese soy sauce and you should still use less of it as written in the recipe.