Chanchan salmon

Adam Liaw
Chanchan salmon.
Chanchan salmon. Photo: William Meppem

This one-pan dish from Hokkaido is simple, delicious and quick.


¼ cup miso 

2 tbsp sake 

2 tsp sugar 

25g butter 

1 carrot, cut into batons

1 large brown onion, sliced 

¼ cabbage, cut into 5cm pieces 

2 cups shimeji or sliced button mushrooms 

2 skinless salmon fillets, around 200g each 


Combine the miso, sake and sugar together with ¼ cup of water and mix to a smooth paste. Heat a large, lidded frying pan over medium heat, add half the butter, carrot and onion and fry for about 2 minutes, until the onion is fragrant. Add the cabbage and mushrooms and mix well, frying for a further 3-4 minutes. 

Place the salmon fillets on top of the vegetables. Pour the miso mixture over everything, stir to combine and add the remaining butter, then cover the pan and steam the salmon for 7 minutes without opening the lid. 

Serve in the pan, or break the salmon into bite-sized pieces and stir everything to combine. 

Also try: Adam Liaw's matcha and marmalade thumbprint biscuits

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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