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Posts Tagged ‘Oyster sauce’

Sticky Glazed Salmon

Posted in Asian, Fish, Food, tagged , , , , , , , , , , on 2 December 2023| Leave a Comment »

You need to marinade the salmon for 30 minutes or up to 24 hours ahead. After that, it’s dinner in 15 minutes. We served with with some sticky rice and dressed Asian greens.

Wine Suggestion: This works with a good Pinot Gris, like Neudorf’s Tiritiri. An underestimated grape, given the oceans of bland Pinot Grigio sold, but in the right hands … the riper, richer and more textural French styled Pinot Gris is a joy. Neudorf’s version is all about mouth feel: depth, viscosity, and richness while staying deliciously clean and deceptively moreish. And the back-bone is a fresh, salty-stoney texture keeping it all clean and vibrant.

Sticky glazed salmon – serves 2-3

  • 2-3 salmon fillets
  • rapeseed oil spray

FOR THE MARINADE:

  • 1 tsp finely grated ginger
  • 1 garlic clove, finely grated
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sweet chilli sauce

TO SERVE

  • sesame seeds
  • 1 scallion, finely sliced

Mix all of the marinade ingredients together in a shallow dish, then add the salmon and turn to coat.

When you are ready to cook, heat the grill to high. Line a grill tray with tin foil and place the salmon fillets on top, skin-side down. Brush with the marinade but don’t pour if over as any on the tin foil will burn, discard any extra.

Put the salmon under the grill, about 15-20 cm away from the heat. Cook for 7 minutes, then remove and spray with the rapeseed oil. Put back under the grill for another 1-3 minutes or until nicely caramelised.

Allow the salmon to rest for 5 minutes before serving with the scallions and sesame seeds scattered over.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan MacMillan, 2022.)

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Beef with Mangetout & Cashews

Posted in Asian, Beef, Food, tagged , , , , , , , , on 28 February 2022| Leave a Comment »

Chinese New Year was on a Tuesday this year and we had to squeeze our Chinese food in between homework, swimming lessons etc. If that is you, then this recipe is for you. As ever you need to prep everything before you start cooking. We served with rice but noodles would be good too.

Beef with mangetout & cashews – serves 4

  • 50g unsalted cashews
  • 1 tsp cornflour
  • 1 ½ tbsp low-salt soy sauce
  • 4 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp vegetable oil
  • 280g rump steak, thinly sliced
  • a thumb-sized piece of ginger, cut into matchsticks
  • 2 cloves of garlic, crushed
  • 200g mangetout, halved

Toast the cashews in a dry wok or frying pan, until browned, then set aside.

Mix the cornflour and soy sauce together to make a paste, then add the oyster sauce, rice vinegar and honey.

Heat your wok until very hot. Add the oil and swirl around to cover the base and sides. Use tongs to place the steak pieces into the wok in a single layer. Cook, without turning for 30 seconds – 1 minute, or until a dark crust starts to form. Add the ginger and garlic and toss everything together, then add the mangetout and the sauce. Cook for another 30 seconds – 1 minute or until the beef is just cooked through and the sauce is glossy. Sprinkle over the cashews and serve.

(Original recipe from BBC Good Food)

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Stir-fry Duck with Coconut Milk, Thai Basil & Noodles

Posted in Asian, Duck, Food, tagged , , , , , , , , , , , , , on 14 September 2021| Leave a Comment »

Thai basil can be hard to come by for us but they sometimes have it in our local farm shop which inspired us to cook this delicious duck dish by Neil Perry.

Wine Suggestion: A dry, but fruit forward Pinot Gris was our first thought, but tried the Domaine Bott-Geyl’s Pinot d’Aslace Points Cardinaux, which was to hand, and were delighted with it’s playful nature and depth to match the dish. A blend of all the Pinot grapes, including Pinot Noir this has a vibrant freshness and focus as well as roundness and layers of texture; altogether a good food wine.

Stir-fry duck with coconut milk, Thai basil & noodles – serves 4

  • 600g boneless duck breasts, with skin on
  • 2 cloves of garlic, thinly sliced
  • 1 stem of lemongrass, pale part only, thinly sliced
  • 1 long red chilli, thinly sliced on the diagonal
  • 80ml vegetable oil
  • 1 large white onion, halved and thickly sliced
  • 320ml coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp tamarind paste
  • 1 tbsp caster sugar
  • 20g crispy fried shallots (shop bought)
  • a large handful of Thai basil leaves
  • 200g dried rice vermicelli or other rice noodles, cooked and drained (to serve)

Put the duck onto a board, skin side down, and cut into 5mm slices. Put the duck slices into a bowl and add the garlic, lemongrass and chilli. Mix well with your hands.

Heat 60ml of vegetable oil in a wok until smoking. Stir-fry the duck in batches for 1-2 minutes or until golden and cooked through. Transfer to a plate and set aside.

Add more oil if needed, then add the onion and stir-fry for 1-2 minutes or until light golden. Return the duck to the wok, then pour in the coconut milk and bring to thte boil. Turn down the heat and simmer for 2 minutes. Add the fish sauce, oyster sauce, tamarind paste, sugar and sea salt. Simmer for another few minutes, then check the seasoning.

Garnish with fried shallots and Thai basil and serve over noodles.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

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Asparagus with Ginger & Garlic

Posted in Asian, Side dish, Vegetarian, tagged , , , , , , , , on 4 June 2021| Leave a Comment »

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We definitely have a bit of a thing for Asian-style greens and rice. And while it may seem like you need another dish on the side, you really don’t, it’s just a bowl of healthy, delicious things. Having said that, this would also be great on the side of some white fish.

Wine Suggestion: Anthony Girard’s La Clef du Recit Menetou Salon is a star here. A Sauvignon Blanc grown on Kimmergian clay-limestone, this has a depth, texture and body that belies the grape a little and a wine that we think gets better with a few years in the bottle … if you can wait that long. Don’t worry if you can’t though, it’s delicious from release too.

Asparagus with ginger & garlic – serves 2

  • 12-16 spears of asparagus, snap off the woody ends and slice on the diagonal into 4cm pieces
  • 2-3cm piece of ginger, peeled and sliced into very fine matchsticks
  • 1 tbsp sunflower oil
  • 1 clove of garlic, peeled and finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 80ml water
  • 1 ½ tbsp oyster sauce
  • cooked rice, to serve

Put your wok over a medium-low heat and add the sunflower oil. When warm, add the ginger and cook briefly until fragrant.

Add the asparagus, garlic and chilli and toss, then pour in the water and turn the heat to high. Cook for a minute, then add the oyster sauce. Toss well to coat the asparagus and cook for about 30 seconds or until tender but with a bite.

Remove from the heat and season with some black pepper, you shouldn’t need salt.

Serve hot over rice.

(Original recipe from My Favourite Ingredients by Skye Gyngell, Quadrille Publishing, 2008.)

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Pork with Garlic & Oyster Sauce

Posted in Asian, Food, Pork, tagged , , , , , , , , , , on 8 March 2021| Leave a Comment »

Every now and again we take one of Nigel Slater’s Kitchen Diaries off the shelf for a bit of inspiration, and this is what we chose from the February chapter. We like Nigel’s recipes as they’re tasty but rarely require too much shopping. We served this with rice, a few greens on the side would be nice too.

Wine Suggestion: A dry, or just off-dry Alsace Pinot Gris or similar. Tonight Zind Humbrecht’s Pinot Gris Roche Calcaire from the Clos Windsbuhl has all the texture and layers of fruit we were looking for and more; superb.

Pork with garlic & oyster sauce – serves 2

  • 5 tbsp of flavourless oil, we use groundnut oil
  • 350g pork fillet, cubed
  • 3-4 garlic cloves, finely chopped
  • 2 shallots, finely sliced
  • 4 small hot red chillies, two chopped finely with the seeds left in and two left whole
  • 150g mushrooms, roughly sliced
  • 3 heaped tbsp oyster sauce
  • 3 tbsp Shaoxing wine

Heat your wok until very hot.

Add 2 tbsp of the oil and when it starts to smoke, add half the meat. Toss, until browned then remove to a plate and brown the rest.

Add the remaining oil to the wok and heat until smoking hot, then add the garlic, shallots and chillies. Toss for a minute or two until starting to colour. Add the mushrooms and continue to fry until they are soft and starting to colour, then return the meat to the pan. When the meat is hot, stir in the oyster sauce and Shaoxing wine and bring to the boil.

Allow the sauce to simmer and reduce for a couple of minutes, then serve.

(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)

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Thai Chicken Stir-fry with Cashews & Chilli Sauce

Posted in Asian, Chicken, Food, tagged , , , , , , , , , , , , , , on 25 February 2021| Leave a Comment »

This is so simple and definitely better than a take away. While we’re not massive fans of baby corn it provides a crunch and texture that would be missing from the dish if not there. Made for Jono’s birthday on a Monday after a weekend of extensive birthday cooking; great flavours and quick for a work day celebration.

Wine Suggestion: We’d opened a Dermot Sugrue Cuvée Dr Brendan O’Regan, a profound, complex and rewarding English Sparkling for Jono’s birthday and had a leftover glass with this dish. We discovered Dermot’s wines a few years ago and have loved them ever since and it was a super match, standing up to the Asian flavours exceptionally well. We know this particlar wine may be hard to find but look for a good crisp sparkling that has been left on lees for a while or a good Champagne – sparkling should be so much more than a celebratory glass and they make great food matches.

Thai Chicken Stir-fry with Cashews & Chilli Sauce – serves 4

  • 100g baby corn
  • 1 tbsp vegetable oil
  • 500g boneless skinless chicken thighs, cut into small bite-size pieces
  • 4 cloves of garlic, finely chopped
  • 2 red chillies, thickly sliced
  • 2 red peppers, cut into thick pieces
  • 1 onion, halved and sliced
  • 50g roasted cashews
  • Thai basil or regular basil and steamed rice, to serve

FOR THE CHILLI SAUCE:

  • 2 tbsp Thai chilli paste/jam (nam prik)
  • 1 tbsp fish sauce
  • 2 tbsp light soy sauce
  • juice of 1 lime
  • 4 tbsp oyster sauce

Make the chilli sauce by mixing all of the ingredients together in a small bowl, then set aside.

Blanch the baby corn in a pot of boiling water for 2 minutes, then drain and refresh under cold water and drain again.

Heat a large wok until hot and add ½ tbsp vegetable oil. Brown the chicken in batches. If you leave them for 2-3 minutes on one side initially they will get a nice colour, then stir-fry for another minute or until golden on all sides. Transfer to a bowl.

Heat another ½ tbsp oil of oil in the wok over a medium heat, then add the garlic and chilli and stir-fry for a minute. Add the peppers, onions, cashews and baby corn and heat for 1 minute. Pour in the chilli sauce and add the chicken. Stir-fry until heated through and the sauce has thickened.

Serve with steamed rice and basil sprinkled over.

(Original recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books, 2018.)

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Chinese side dish: Broccoli with Cashews & Oyster Sauce

Posted in Asian, Food, Healthy, Side dish, Vegetarian, tagged , , , , , , , on 15 February 2011| 4 Comments »

Stir-fried broccoli with cashews & oyster sauce – serves 6

  • 1 tbsp sunflower oil
  • 100g unsalted cashews
  • 2 heads broccoli, cut into small florets (we cut up the stalks too)
  • 3 tbsp oyster sauce, or more if you like

Heat a little bit of the oil in a wok and toast the cashew nuts until they start to turn golden. Tip them out of the pan, then add the rest of the oil.

Stir-fry the broccoli for a couple of minutes until it turns bright green. Add a splash of water, then cover with a lid and steam for about 4 minutes or until the stems are tender – watch that it doesn’t dry out!

Push the broccoli to the side of the pan and pour the oyster sauce into the other side. Bring to the boil and stir into the broccoli. Toss in the cashews and serve with Chinese food (we had spring rolls and prawn toast).

Original recipe from BBC Good Food.

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