Pan Fried Salmon with Noodle Broth


Pan Fried Salmon with Noodle Broth (1)

I have unfortunately not been well the last few days – hence my absence from the blog – but I am feeling much better today and was ready for something nourishing and delicious to get rid of the last vestiges of my illness.

This is something I always crave when I’m not quite feeling right. The salmon is obviously wonderfully healthy, packed full of protein and healthy oils. The broth contains garlic, ginger, coriander and lemongrass – they also contain lovely, healthy things (I swear by ginger when I’m not well; I’ll chop fresh ginger and have it in a cup of boiling water – try it, it will cure anything). Mix this with noodles and coconut milk and you have a hug in a bowl.

Helpfully, the meal is also ready in 15 minutes, so perfect when you are tired.

This will serve 2, with extra broth left over.

Pan Fried Salmon with Noodle Broth (2)

Pan Fried Salmon with Noodle Broth

2 salmon fillets

2 tbsps olive oil

1 thumb sized piece ginger

2 cloves garlic

1 stick lemongrass

2 tsps tamarind paste

1 small bunch fresh coriander

400ml coconut milk

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp palm sugar

300g straight to wok style or pre-cooked noodles, any type will do

200g sugarsnap peas

Spring onions and peanuts, to serve

1. Start by finely chopping the ginger and garlic, and adding it to a large pan over a medium heat with half of the olive oil.

2. When it starts to sizzle, bruise the lemongrass with a knife and add this to the pan, along with the sliced coriander stalks and tamarind paste. Cook, stirring often, for 2 minutes, then add the coconut milk and the same amount again of water. Add the soy sauce, fish sauce and palm sugar.

3. Bring the broth to a simmer then add the sugarsnap peas and noodles. Simmer for 5-7 minutes, while you cook the salmon.

4. To cook the salmon, heat the remaining oil in a frying pan and add the salmon, skin side down. Cook for 5 minutes, until the skin is crisp, then flip over and cook for another 1-2 minutes.

5. Stir the chopped coriander leaves into the broth. To serve, ladle the broth into bowls and top with the salmon. Sprinkle over some chopped spring onion and peanuts. Enjoy!

Advertisements

Beef Penang Curry


Beef Penang Curry (2)

Fancy a smashing curry to warm the chilliest of cockles? This is the most warming, comforting Thai curry I have ever tasted, and I’m sure you’ll enjoy it as much as we did. It has the huge advantage of being ready in almost no time at all – using thin strips of good quality beef means that the curry doesn’t need slow cooking; in fact, this one is almost as fast as a stir fry!

The curry is essentially a mixture of all of my favourite spices, mixed together and mellowed with coconut milk. There is a little heat, but it is gentle rather than burning.

This would be best served with a veggie side dish – some spinach, simply wilted, would be perfect. It’s also important to make sure you have plenty of rice (Thai jasmine rice is best) to soak up the lovely, creamy sauce. Mmmm!

Try this if you’re a curry fan – I’m sure you’ll love it.

This takes 15 minutes to cook, and will serve 2-3.

Beef Penang Curry (1)

Beef Penang Curry

2 shallots

3 cloves garlic

1 red chilli

1 thumb sized piece of galangal

1 tbsp soy sauce

1 tbsp fish sauce

4 tbsps tomato puree

3 kaffir lime leaves

1 tsp paprika

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground cinnamon

1/2 tsp ground tumeric

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tbsp ground nut oil

45og steak, sliced thinly

400ml coconut milk

1 lime

A few basil leaves

Thai jasmine rice, cooked, to serve

1. To make your curry paste, finely chop the shallots, garlic, chilli and galangal. Place into a bowl, and add the soy sauce, fish sauce, tomato puree, lime leaves, paprika, cumin, coriander, tumeric, nutmeg, cinnamon and cloves. Mix well to combine.

2. Heat the groundnut oil in a large saucepan. When it is hot, add the steak and brown for 1-2 minutes. Add the curry paste and mix together. Heat for another 2 minutes, stirring often.

3. Add the coconut milk and bring to a simmer. Ladle into bowls and squeeze over lime juice and tear over a few leaves of basil. Believe it or not, it’s ready!

Beef Penang Curry (3)

Thai Noodle Soup


There’s something about winter which makes me crave Thai food – the punchy flavours just make you think of sunshine.

I’ve put a couple of noodle soups with prawns on the blog already (Tom Kha Soup, Noodle Soup), but this one is particularly easy, fragrant and fresh.

The addition of tumeric makes the soup particularly bright and adds a distinctive, earthy flavour.

This particular soup is more similar to the Tom Kha Soup of the two I’ve previously cooked, but I’ve really stripped it back to make it seriously easy and quick to make.

This will serve 3-4 and takes 15 minutes to make.

Thai Noodle Soup

1 tbsp sesame oil

1 inch piece ginger

3 cloves garlic

1 green chilli

2 sticks lemongrass

1 handful coriander

1 tsp tumeric

1 litre vegetable stock

400ml coconut milk

300g rice noodles

250g raw prawns

2 pak choi

1 tbsp fish sauce

1. Finey slice the ginger, garlic, chilli and coriander stalks and add to a large pan with the sesame oil and bruised lemongrass. Put on a medium heat for a couple of minutes until it starts to sizzle and becomes fragrant, then add the tumeric.

2. Stir in the stock and coconut milk; bring to a simmer.

3. Add the noodles and prawns.

4. When the prawns have turned pink, chop the pak choi and coriander leaves and add to the pan. Add fish sauce to taste and you’re done!

Thai Fish Curry


Coriander and ginger are two of my favourite flavours, and so Thai food is one of my favourite cuisines.

This curry is one of my own making, so true Thai food masters will frown on it, but I love it. It’s sweet, spicy, salty and sour, and warms you up after a long, cold day.

I love cooking with fish, too, because it is so quick to cook and so this recipe is perfect when you want something packed full of flavour but quick and easy to make.

This curry will serve 4 (we’re having the leftovers for lunch tomorrow), but if you’re cooking for 4 you’ll need to double the amount of rice. This takes 20 minutes to cook.

Thai Fish Curry

1 tbsp sesame oil

1 inch piece of ginger, chopped

3 cloves garlic, chopped

1 red chilli, chopped

Large bunch coriander

2 sticks lemongrass

2 x 400ml coconut milk

1 tbsp soy sauce

2 tbsps fish sauce

1 tbsp lime juice

1 tsp palm sugar

8 kaffir lime leaves

250g white fish, e.g. cod, chopped into bitesize chunks

200g sugar snap peas

10 basil leaves

250g thai rice, cooked

1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don’t cut into slices, just bruise the flesh) and add to the pan.

2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer.

3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes.

4. Finally, chop the coriander and basil leaves and stir in. Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy!