Tag Archives: stir fry

Sweet Chilli Salmon Skewers

We’ve blogged loads about our love for south-east asian flavours – especially chilli and lime (we have recipes for Thai-style Sea Bass, Thai Noodle Soup with Crispy Tofu, Thai Green Curry… you get the idea!). This recipe for sweet chilli salmon skewers couldn’t be easier, but it’s impressive and the flavours really pack a punch! We’re getting a bit of help from Mr. Vikki’s Chilli Jam here, which we got for Christmas from Fats’ parents. You can use any sweet chilli sauce though, or even make your own!

Ingredients for 2 people:

  • 1 tbsp Chilli Jam/Sweet Chilli Sauce
  • Juice of 1 lime
  • 2 tbsp vegetable oil
  • 2 salmon fillets
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 100g tenderstem broccoli
  • 1 pak choi, thickly sliced
  • 100g sugarsnap peas
  • 500ml jasmine tea
  • 180g white rice

Chilli Jam and Jasmine Tea

Start with the marinade by mixing together the chilli jam, lime and 1 tbsp of the vegetable oil in a bowl. Cut the salmon into chunks and coat it well with the marinade. Leave for at least 20 minutes or so. When they’ve finished marinading, skewer your salmon cubes and prepare them for a grilling – we did this by resting the skewers over a roasting dish lined with kitchen foil – the foil should ensure that the salmon gets cooked from both sides.

This was taken pre-foiling of the roasting dish... Don't forget! Looks good though, right?
This was taken pre-foiling of the roasting dish… Don’t forget! Looks good though, right?

Make your jasmine tea (brew for about 5 minutes in a jug), and add to a pan (being sure to sift out any leaves!), topping up with water as necessary. Bring to the boil and add the rice, cooking for about 12 minutes. Put your salmon skewers under a hot grill at the same time – they should take about 12 minutes too.

Mix together the oyster sauce and the soy sauce in a bowl, and heat the rest of the oil in a wok. Add your veg to the wok, keeping aside the green parts of the pak choi, and cover in your sauce. Toss to coat the veg and stir-fry for about 5 minutes.

Stir-frying veg

If you’ve timed it right, everything should come together at the same time. Plate it up with an extra wedge of lime to squeeze over and enjoy!

Salmon Skewers Done

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King Prawn Stir-Fry with Tamarind and Oyster Sauce

We make stir-fries all the time – remember our steak with stir-fried veg? They’re really easy to throw together, quick (this one takes less than 20 minutes altogether!) and healthy too. If you’ve got a few store-cupboard essentials you don’t even need to buy any sauce, and it’s a great recipe for using up any left-over veg. Our tamarind and oyster sauce is really tasty, and would be a great one to show off to guests who like their stir-fries.

To make the sauce for 2 people:

  • Chunk of tamarind (see pic for size! About 3cm by 5cm), soaked in hot water and strained
  • 1 tbsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Groundnut oil
  • 1/2 fresh red chilli, finely sliced
  • Thumb-sized piece of fresh ginger, finely chopped
  • 1/2 tsp caster sugar

And to make the rest of the stir-fry, throw together whatever veg you have lying around with some noodles! Here’s what we used:

  • 1 Courgette
  • 1 Carrot
  • 1 Pak Choi
  • Handful of Cabbage
  • 50g Mange Tout/Sugar Snap Peas
  • 10 King Size Prawns
  • 2 portions straight-to-wok noodles
This what raw tamarind looks like! You need a medium-sized chunk, it packs in loads of flavour.
This what raw tamarind looks like! You need a medium-sized chunk, it packs in loads of flavour.

Start by making the sauce. You’ll need to soak the tamarind for about half an hour in a bowl with boiling water, and then strain it through a sieve – make sure you manage to squeeze all of the flavour out of it. Mix together all the ingredients and give it a good stir. Depending on how you like your stir-fries, you could use more or less chilli – these proportions make a sauce that has a medium heat when using relatively firey chillies. A bit of a tip for ginger too – we keep loads frozen in the freezer in small chunks – it grates really well from frozen, and the flavour really comes through.

Raid the store cupboard for this sauce!
Raid the store cupboard for this sauce!

Once the sauce is made, slice up all the vegetables. How you slice depends on what veg you’re using, but as a general rule make sure that everything is sliced really thinly – especially hard vegetables like carrots – so that it cooks quickly and retains its crunch. No-one wants a soggy stir-fry! Add you veg to a wok with a splash of vegetable oil (or any other flavourless oil) and cook over a high heat, stirring regularly. Once the veg is close to cooked (this shouldn’t take longer than about 5 minutes) add the sauce, stir in and cook for a further couple of minutes. Add the noodles, stir in again, then finally add the King Prawns and cook for another couple of minutes until they’re just pink – that’s it, you’re done!

Veg being Stir-Fried

You could try this sauce with different meats – it would be pretty good with chicken or turkey – and it would work with loads of different veg too. It’s a perfect go-to meal if you’ve had a long day at work, and is guaranteed to perk you up.

Stir-Fry in a Bowl

Chinese Steamed Fish

Chinese food has something of a bad rep in the UK, greasy Friday night takeaways being most people’s only experience of it. This is something completely different – a fresh, healthy and exciting recipe that is only distantly related to sweet & sour and chicken chow mein. The original recipe for the fish is a Ken Hom recipe, again something we found on the BBC food website! We’re putting our own twist on it by serving it with a big dollop of stir-fried veg with some cracking flavours.

For 2 people, you’ll need:

  • 2 fillets of white fish
  • 1/2 tsp sea salt
  • Small thumb-sized chunk of fresh ginger, chopped into thin strips
  • 1 pak choi & other mixed veg (we used another pak choi, cabbage, 1/2 courgette, 1 green pepper, 200 g babycorn & mangetout)
  • 1 clove garlic
  • 1 tbsp vegetable oil
  • 150 g white rice
  • 1/2 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 spring onions, finely sliced
  • 1/2 tbsp groundnut oil
  • 1 tbsp sesame oil (different from Ken’s recipe – we love the flavour but it’s strong!)

Start by putting two pans of water on to boil – one for the rice and one to put the steamer on. While these are coming to the boil, prepare the fish; dry it off with some kitchen paper, rub it with the sea salt and arrange it in the steamer, on top of a few leaves of pak choi, and sprinkle over the ginger. Don’t worry if the fillets overlap – ours was packed in there pretty tight.

We somehow wound up with rather more than 2 fillets!
We somehow wound up with rather more than 2 fillets!

Fish In Steamer With Ginger

Once the water boiling, put the rice in one pan and a couple of minutes later put the steamer on the other one – we found that the fish took about 10 minutes to cook, though this can vary depending on how densely packed it is in the steamer and how tight the steamer fits on the pan! When it’s done it should be opaque and flaky, but still lovely and moist.

While that’s all cooking, chop up the rest of your veg and make up a sauce with the oyster sauce, fish sauce and 1/2 tbsp of the light soy sauce. Heat the oil over a high heat in a wok and add the garlic, stirring for 10 seconds or so before you add the veg. After 30 seconds add the sauce, and mix together thoroughly so that everything is coated.

Stir-fry Veg

Stir Fry Action Shot

When everything is cooked, serve onto warm plates. Drizzle the remaining light and dark soy sauce over the fish, and sprinkle over the spring onions. Now for some excitement! Heat the groundnut and sesame oil in a frying pan over a high heat until smoking, and pour over the fish – you should get a satisfying sizzle.

Chinese Steamed Fish

That’s all there is to it. This dish has some great umami flavours, and is super fresh and healthy. We hope you enjoy it as much as we did!