For Salmon

• 4 x 170g fresh salmon, cut into square with skin on
• 16 fresh lychee, peeled and take out pits
• ½ cup mirin & tamari sauce
• Grape seed oil
• Salt
• Freshly ground white pepper

1. Pre heat the oven to 200C
2. Cut salmon square into 5 even slices and retaining the original shapes using bamboo skewers. Season with salt and pepper.
3. Heat a flat frying pan over the heat with grape seen oil; cook the salmon skin side down, until golden and crisp.
   Turn the other side and just sealed.
4. Transfer to the backing tray skin side up and glaze with sauce. Bake in the oven 5-6 minutes or cooked until medium
5. Transfer all juice and sauce from salmon into a saucepan. Heat sauce over medium high and reduce to syrupy texture
6. Cut leeched into halves and mix with sauce

For Green Pak Choy

• 4 smaller green pak choy, cut into quarters lengthwise
• 1 teaspoon finely chopped lemon grass
• 1 teaspoon finely chopped shallots
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1 tablespoon sake
• Grape seed oil
• Sesame seed oil
• Salt
• Freshly ground white pepper

1. Blanched pak choy in boiling salted water for about 30 seconds and immediately shock into iced water.
   Drain and place on a towel to excess water.
2. Heat the wok over the high heat: sauté the shallots and lemon grass with grape seed oil in a few seconds,
   then add pak choy and pour a little sesame seed oil. Sauté in minutes or so, and then add mirin, sake and soy sauce. Salt and pepper to taste

Mirin & Tamari Sauce

• 250ml mirin
• 50ml tamari
• 20g fresh ginger, peeled and chopped
• 2 cloves of garlic, peeled and crushed

1. Heat heavy sauce pan over the high heat, pour mirin and bring to a boil and flamed.
2. After flame is disappeared, add tamari, ginger and garlic. Bring to a boil again and skimming the surface. Turn the heat down to simmer and continue to cook until it becomes syrupy texture
3. Pass through fine sieve as you need it.

Red Chilli Sauce

• 1 ripe red bell pepper
• 125ml chilli oil
• Salt
• Freshly ground white pepper

1. Cut bell pepper into chunks without seeds and stem. Cook in the salted water until its tender. Immediately shock into the iced water. Drain the water and dry. Blend with chilli oil in the blender. Salt and pepper to taste
2. Pass through the fine sieve and keep it in the refrigerator until use.

SERVES 4 PERSONS