Asian Salmon and Noodles
Ingredients
Salmon Steak 2 sm
Oil - Vegetable 40 ml
Ginger 30 ml
Garlic 4
Lemon 1
Fish Sauce 45 ml
Soy Sauce 45 ml
Leek 1
Carrot 2
Snow Peas 100 g
Corn Starch 15 ml
Stock - Powdered Chicken 1 pck
Oil - Sesame 1 ml
Rice Noodles - Broad 150 g
Preparation
The marinade takes about 5 minutes to make. The Salmon should marinade about an hour before cooking.
1.Skin and finely chop the ginger. Zest the lemon and juice one half.
2.It's easiest to make the marinade and noodle sauce at the same time as they share many of the same ingredients.
3.To make the marinade, add 2/3 of the ginger to a bowl, add the chopped lemon zest, the juice and the 2/3 of the fish and soy sauce and 1/2 the oil. Mix and set the salmon in it, turning occasionally.
4.To make the noodle sauce add the corn starch then add the remaining soy sauce, stirring into a paste. Add the remaining fish sauce, the sesame oil and stir. finally add the powdered chicken stock, stir again and set aside.
5.Put a large pot of water on a burner to boil. When boiling add the noodles. Cook until soft - 2 - 3 minutes then drain under cold water, lifting with your hands to ensure they don't stick together.
6.Slice the leek in half and chop, julienne the carrots (an intimation mandolin helps) Tip and tail the snow peas. Peel the garlic and put into a press. Chop the spring onion. Chop the cilantro.
7.Remove the salmon from the marinade brushing off any pieces of ginger that adhere to them. Set aside. Put a heavy frying pan on a medium burner. Let warm then put a wok on medium high burner. Add oil to both.
8.Add the salmon to the frying pan.
9.Add the leeks and carrots to the wok. Stir for 2 - 3 minutes, add the noodles and stir for another 2.
10.Turn over the salmon.
11.Add the snow peas, then the noodle sauce. Stir. Add more water if the noodles are not lightly coated or there is no steam. Cook for 3 minutes.
12.Add the green onion and snow peas to the noodles.
13.Check the fish by gently separating some of the flesh - it should be pink and moist in the interior.
14.To serve plate the salmon with a generous serving of noodles.
1.Skin and finely chop the ginger. Zest the lemon and juice one half.
2.It's easiest to make the marinade and noodle sauce at the same time as they share many of the same ingredients.
3.To make the marinade, add 2/3 of the ginger to a bowl, add the chopped lemon zest, the juice and the 2/3 of the fish and soy sauce and 1/2 the oil. Mix and set the salmon in it, turning occasionally.
4.To make the noodle sauce add the corn starch then add the remaining soy sauce, stirring into a paste. Add the remaining fish sauce, the sesame oil and stir. finally add the powdered chicken stock, stir again and set aside.
5.Put a large pot of water on a burner to boil. When boiling add the noodles. Cook until soft - 2 - 3 minutes then drain under cold water, lifting with your hands to ensure they don't stick together.
6.Slice the leek in half and chop, julienne the carrots (an intimation mandolin helps) Tip and tail the snow peas. Peel the garlic and put into a press. Chop the spring onion. Chop the cilantro.
7.Remove the salmon from the marinade brushing off any pieces of ginger that adhere to them. Set aside. Put a heavy frying pan on a medium burner. Let warm then put a wok on medium high burner. Add oil to both.
8.Add the salmon to the frying pan.
9.Add the leeks and carrots to the wok. Stir for 2 - 3 minutes, add the noodles and stir for another 2.
10.Turn over the salmon.
11.Add the snow peas, then the noodle sauce. Stir. Add more water if the noodles are not lightly coated or there is no steam. Cook for 3 minutes.
12.Add the green onion and snow peas to the noodles.
13.Check the fish by gently separating some of the flesh - it should be pink and moist in the interior.
14.To serve plate the salmon with a generous serving of noodles.
