One day I had exactly all these ingredients in my fridge, and I was feeling really lazy, so decided to serve all as a dish on a whole with Indian-Asian flavours. Really simple to make and turned out quite delicious.
For the Fish :
1 Salmon fillet (about 150 to 200 gms)
1/4th tsp each salt, turmeric and chilly powder to marinate the salmon
150 gms egg noodles
2 tsp of sunflower oil
For the Noodles :
6 to 8 pak choi (roughly chopped)
1 tablespoon thai curry powder
1 medium onion (chopped)
2 cloves of garlic (finely chopped)
1/2 inch of ginger grated
1 teaspoon of chilly flakes (or less depending on how much heat you want)
1 tablespoon of rice wine vinegar
1 tsp fish sauce
1 tablespoon of peanut oil
Few drops of sesame oil
Half teaspoon sugar
Sea salt and freshly coarse black pepper
For the Shrimp Balls :
200 gms shrimp (clean and de-vein, then remove the head and tail, grind coarsely in a food processor), 1 spring onion (finely chopped), Salt, red chilly powder and black pepper crushed (to taste), 1 tablespoon of corn flour
Mix everything in a bowl, form the shrimp mixture into small balls and deep fry in sunflower oil over medium heat for 3 minutes.
Rub the salt, turmeric and chilly powder into the salmon and sear it in sunflower oil over medium heat over a hot griddle, cook for 4 minutes on the first side then turn and cook the other side for 3 minutes.
Cook the noodles in boiling salted water then drop in cold water, strain and mix in some white oil.
Heat the peanut oil over high heat, then add the onions, garlic, ginger and chilly flakes, add the sugar and fry till the onions caramelise. Lower the heat to medium, add the pak choi and toss in the salt, pepper, curry powder, rice wine vinegar, fish sauce and few drops of sesame oil. Add the noodles and shrimp balls and toss and mix everything together.
Serve hot with the seared salmon.
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