Related Book
Related Recipes
-
MIRIN GLAZED SALMON
This must be the fastest way there is to create a culinary… Read on
-
SEAFOOD POT
In France and Italy, and across much of Continental Europe,… Read on
SEARED SALMON WITH SINGAPORE NOODLES
I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it's part of your storecupboard-stash. If you don't want to go in for specialist shopping at all (I love it, and now can indulge myself online, too), then replace the tiny dried shrimp with about 100g of small frozen (thaw them first) prawns. Sherry could be used instead of the Chinese cooking wine, though I tell you that I get this very easily from my local supermarket.
Recipe posted by Nigella
Ingredients
- 2 teaspoons medium Madras curry powder
- 1/4 teaspoon table salt
- 1 teaspoon sugar
- 4 salmon fillets, approx. 200g each
- 1 x 15ml tablespoon garlic oil
FOR THE NOODLES:
- 250g vermicelli rice noodles
- 50g dried shrimp
- 125ml Chinese cooking wine
- 1 x 15ml tablespoon garlic oil
- 100g finely sliced Chinese leaf
- 125g baby corn, sliced into thin rounds
- 2 spring onions, finely sliced
- 2 teaspoons medium Madras curry powder
- 1 teaspoon finely chopped ginger
- 250ml chicken stock (from concentrate)
- 3 x 15ml tablespoons soy sauce
- 150g beansprouts
- 4 x 15ml tablespoons chopped fresh coriander
Method
Serves: 4
- Mix the curry powder, salt and sugar in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.
- Heat the oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.
- Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.
- Soak the dried shrimp in the wine, then heat the oil in a wok and fry the Chinese leaf, baby corn and spring onions for a few minutes.
- Add the curry powder and finely chopped ginger to the wok, and then the chicken stock and soy sauce. Pour in the shrimps, with their wine, and the drained, soaked noodles, tossing and shaking everything all together in the wok.
- Finally, stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with the coriander.
- Additional information - for gluten free use tamari instead of soy sauce and make sure the stock concentrate and curry powder are gluten free.
Comments
There are no comments at this time