Fish Supper
Soy, Honey and Sesame Salmon with Stir fry veggies (serves 2)
This is great for a midweek supper when you are super hungry and need a quick meal but still want bags of flavour. I've used cabbage and red peppers in my stir fry just because they were in my fridge, you can use any veggies – its ideal to use the stuff that’s been sitting in your fridge for a while…
I find making my own stir fry sauce tastes a lot better than any packets and also you know exactly what is going into your dinner. My time saving tip in this recipe is to use frozen ginger or garlic – I just buy this fresh and whiz it up in my mini food processor and pop it into my freezer. Pull it out when you need it and just break a piece off to use.
Enjoy J
Ingredients
2 Salmon Fillets
1 tsp Olive oil
1 tsp sesame oil
3 tbsps Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Honey
½ tsp Chilli Flakes
¼ tsp Sesame seeds
¼ Lemon
½ Onion
3 Spring Onions
1 tbsp. Garlic
1 tbsp Ginger
½ tsp Chillies
2 cups Cabbage
1 Red Peppers
1 tbsp Oyster Sauce
½ tsp Rice wine vinegar
¼ cup Coriander
¼ tsp Black Pepper
½ tsp Chinese Five Spice
Equipment
Frying Pan
Wok
Steps
1.Chop up all vegetables and finely chop coriander
2.Heat up the olive oil in frying pan and the sesame oil in the wok for a few minutes on a medium heat
3. Add onions, spring onions, garlic and ginger into wok and stir fry for 2-3 minutes
4.Add salmon to frying pan (skin side down to get this crispy)
5.Add chillies, cabbage and red peppers to wok – stir fry for a further 1-2 minutes
6.Turn salmon over after 3-4 minutes to cook through on both sides
7.Add dark soy sauce (2tbsp), oyster sauce, red wine vinegar, black pepper, Chinese five spice and coriander to stir fry – cook through for 1-2 minutes and stir fry is ready
8.Add remaining dark soy, light soy, honey, red chilli flakes and sesame seeds to salmon – cook for further
1-2 minutes ensuring salmon is cooked all the way through, finish with a final squeeze of lemon
9. Transfer stir fry to a bowl and place salmon on top – enjoy eating with your favourite chopsticks.
This is great for a midweek supper when you are super hungry and need a quick meal but still want bags of flavour. I've used cabbage and red peppers in my stir fry just because they were in my fridge, you can use any veggies – its ideal to use the stuff that’s been sitting in your fridge for a while…
I love visiting the local Chinese supermarket especially for Asian vegetables and to stock up on the sauces used in this recipe. It also has a restaurant upstairs which serves amazing fresh sushi and dimsum!
I find making my own stir fry sauce tastes a lot better than any packets and also you know exactly what is going into your dinner. My time saving tip in this recipe is to use frozen ginger or garlic – I just buy this fresh and whiz it up in my mini food processor and pop it into my freezer. Pull it out when you need it and just break a piece off to use.
Enjoy J
Ingredients
2 Salmon Fillets
1 tsp Olive oil
1 tsp sesame oil
3 tbsps Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Honey
½ tsp Chilli Flakes
¼ tsp Sesame seeds
¼ Lemon
½ Onion
3 Spring Onions
1 tbsp. Garlic
1 tbsp Ginger
½ tsp Chillies
2 cups Cabbage
1 Red Peppers
1 tbsp Oyster Sauce
½ tsp Rice wine vinegar
¼ cup Coriander
¼ tsp Black Pepper
½ tsp Chinese Five Spice
Equipment
Frying Pan
Wok
Steps
1.Chop up all vegetables and finely chop coriander
3. Add onions, spring onions, garlic and ginger into wok and stir fry for 2-3 minutes
7.Add dark soy sauce (2tbsp), oyster sauce, red wine vinegar, black pepper, Chinese five spice and coriander to stir fry – cook through for 1-2 minutes and stir fry is ready
8.Add remaining dark soy, light soy, honey, red chilli flakes and sesame seeds to salmon – cook for further
1-2 minutes ensuring salmon is cooked all the way through, finish with a final squeeze of lemon
9. Transfer stir fry to a bowl and place salmon on top – enjoy eating with your favourite chopsticks.
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