Wednesday is usually fish day for us, we get up a bit earlier, dash over to the market and buy some fresh fish. While we often make crispy skin salmon (recipes here and here), we wanted to make something different this time. While flicking through our many cookbooks we found this amazing looking Donna Hay recipe.
As with all Donna Hay recipes, it’s fresh and clean and works a treat. And it’s definitely a keeper.
Ginger Chilli Salmon Noodles
1/4 cup (60ml) kecap manis (sweet soy sauce)
2 cloves garlic, super finely diced
2cm piece ginger, peeled and finely grated
½ cup (125ml) water
1 tablespoon dried chilli flakes
½ tablespoon sea salt flakes
2 x 200g salmon fillets
1 tablespoon vegetable oil
150g Swiss brown mushrooms, halved
100g dried rice noodles
coriander leaves for serving
Place the kecap manis, garlic, ginger and water in a bowl and mix to combine. Set aside. Place the chilli and salt on a tray and mix to combine. Press both sides of the salmon into the chilli salt to coat. Cut each fillet lengthwise into 1cm-thick pieces. Heat the oil in a non-stick frying pan over high heat. Cook the rice noodles according to packet instructions. Add the salmon and cook, in batches, for 1 minute each side. Remove from the pan and set aside. Add the mushroom and cook for 2 minutes. Add the sauce and cook for 4 minutes or until the mushroom is tender. Top the noodles with the salmon, mushroom and coriander to serve.