Seafood teppanyaki with ginger dipping sauce from Sydney Seafood School

  • salmon fillets
  • green onions
  • sesame oil
  • mirin
  • sake
  • shiitake mushrooms
  • Patagonian toothfish
  • vongole clams
  • ginger juice
  • red capsicums
  • Asian sesame sauce
  • loligo squid
  • saucer scallops
  • cooked short-grain rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blue-eye trevalla, calamari, cuttlefish, flathead, leatherjacket, mussels, ocean trout, snapper, or tuna for any of the fish species in this recipe.

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