If you are looking for something simple and yet delicious, try this recipe. No need to marinate so all you need to do is a few minutes of cooking and leave it to braise. The next best thing is besides oil and stock it uses no other seasonings!
Give this a try if you haven’t done so already. Another variation to this which I will try some day is to make the sauce separately and have it poured onto the fish which is already deep-fried. Had it in a restaurant last night and it did taste even better (but definitely not as healthy lol).
This recipe taste great and is rather simple and quick to prepare. I substituted the salmon with chicken strips and omitted bay leaf, coriander and tobiko as I was not able to get them last minute at the store and yet is still taste yummy.
|Poached Salmon with Green Tea Soba Noodle and Cucumber Salad EARLY SUMMER 2008 BY DEE GIBSON, GIBSON & LYLE, CATERER|
Sold in small jars, tobiko is a Japanese word for flying fish roe. It is typically used in certain sushi dishes such as California Rolls.
1 carrot, roughly chopped 1 piece of celery, roughly chopped 1 white onion, roughly chopped 1 bay leaf 1 clove of garlic ½ lemon 8 cups (2 L) water 6 salmon fillets, about 5 oz (150 g) 1 bunch coriander, washed and chopped 2 tbsp (25 mL) finely chopped fresh ginger 2 tsp (10 mL) grated lime rind ¼ cup (50 mL) rice wine vinegar ¾ cup (175 mL) vegetable oil 2 tbsp (25 mL) sesame oil 2 tbsp (25 mL) brown sugar Salt 1 pkg green tea soba noodles or spinach fettuccine 1 English cucumber, deseeded and sliced thinly with a vegetable peeler 1 bunch scallions, sliced finely
1. Place carrot, celery, onion, bay leaf, garlic and lemon into a medium pot with 8 cups (2 L) water. Gently bring to a simmer. Simmer for 10 minutes and remove from heat. Let stand another 10 minutes and strain or remove vegetables, saving the liquid.
2. Bring the liquid back to a simmer and place the salmon pieces into the broth. Gently poach until desired doneness, 5 to 6 minutes depending on thickness of the fillet.
3. Place coriander, ginger, lime rind, rice wine vinegar, vegetable oil, sesame oil, brown sugar and salt into a blender and blend until smooth.
4. Cook green tea noodles or spinach fettuccine as directed on package. When done, toss with a ½ cup (125 mL) of the coriander and lime vinaigrette, ½ the cucumber and scallions.
5. To plate, place 1 cup (250 mL) of green tea noodles in the centre of a plate or bowl, top with a poached fillet of salmon. Place a reserved cucumber curl on top and a drizzle of the cilantro vinaigrette and garnish with tobiko.
It is quite common of late, for various reasons, that people choose to go pork-free. Having been accustomed to doing pork dishes with pork, it ain’t everyday that you would want to take the risk to do it pork-free (especially when your cooking is about ahem). Anyway, my fish monger told me that I could make equally good Sui Kow using fish paste as a substitute (even though it is so obvious why she would say so haha) I decided to give it a try. Result – it is not too bad. I substituted the minced pork and kneaded prawn paste entirely with fish paste. Will try to do it another round next time with a combination of kneaded prawn and fish paste to see if it would give me more chewy effect.
Longing for a bit of Jap style cooking but not ready to leave home? Then you must give this recipe a try.
Cooking can sometimes be a chore and for some of us who ain’t good cooks we tend to shy aware from cooking that requires hours of preparation. Why? Well, if it doesn’t turn out nice all will be gone to waste.
Shannon’s recipes are simple to prepare but despite that it’s just so delicious that you must give it a try. I think more important than that is her recipes are really healthy so it’s superb for those who love food but are worried about health and calories lol.
It’s rather difficult nowadays to get tasty Char Siew as a dinner dish without paying through your nose buying from your favourite wantan mee or chicken rice stall. It’s more so if you are picky about the combination of fat and lean meat that you want on your Char Siew so the only solution is to DIY.
I took on this mission for Chinese New Year. Being not a good cook, internet is always my saviour. Bumped into this website and had great success. Not only was it easy enough for me to follow, it tasted yummy too!
Last weekend I tried this recipe again and it’s even more delicious. Guess practice does help if you pay attention and don’t repeat the mistakes that you did the last time round :D
I love this recipe and hope you do too!