Feeds:
Posts
Comments

Posts Tagged ‘Soy sauce’

Nigella’s Mirin-Glazed Salmon

Posted in Fish, Food, tagged , , , , , , , , , , on 8 December 2025| 2 Comments »

This dish is big on flavour but could not be simpler to throw together. Leftover salmon is unlikely but delicious for lunch the next day.

Wine Suggestion: you need a white with some oomph to match the umami, deep flavours here. Something like the Soalheiro Alvarinho Reserva from northern Portugal which combines ripe stonefruit flavours with a twist of quinine minerality and texture, overlaid with a toasty, nuttiness from barrel aging.

Mirin-glazed salmon – serves 4

  • 60ml mirin
  • 50g light brown sugar
  • 60ml soy sauce
  • 4 x pieces skinless salmon fillet
  • 2 tbsp rice vinegar
  • 1-2 scallions, shredded into fine strips

Mix the mirin, brown sugar and soy sauce in a shallow dish that will fit the salmon pieces. Marinate the salmon for 3 minutes on the first side, then turn it over and leave for another 2 minutes. Meanwhile, heat a large non-stick frying pan on the hob.

Heat a dry pan over high heat. Place the salmon in the pan and sear for 2 minutes. Flip the pieces over and continue cooking. After another 2 minutes, pour in the marinade.
If your salmon pieces are thick or very large, extend the cooking time before adding the marinade, wait until the salmon is almost cooked through. If you add the marinade too soon it will turn to caramel.

Remove the salmon to a plate, then add the vinegar to the sauce and warm through.

Pour the glaze over the salmon and top with the scallions. Serve with sticky rice and sushi ginger if you have it (though not essential).

(Original recipe from Nigella Express, Chatto & Windus, 2007.)

Read Full Post »

Thai Pork & Peanut Curry

Posted in Food, Pork, tagged , , , , , , , , , , , , on 26 February 2025| Leave a Comment »

Peanut butter makes the best sauces, and here it makes a very simple dish taste delicious.

Wine Suggestion: Think of peanuts as legumes (which they technically are) and matching with wine gets a bit easier. With the gentle heat of the curry a touch of fruitiness doesn’t go astray either. Something like the Pinot Gris from Forrest Estate in Marlborough which combines a wonderful array of citrus and apple freshness, textured minerality plus a rich and exotic peach, pear and honeysuckle roundness.

Thai Pork & Peanut Curry – serves 4

  • 1 tbsp vegetable oil
  • a bunch of scallions, sliced
  • a small bunch of coriander, stalks finely chopped and leaves picked
  • 1 large pork fillet (tenderloin), sliced
  • 4 tbsp Thai red curry paste
  • 4 tbsp smooth peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 400ml tin coconut milk
  • 200g pack of baby corn
  • juice of 1 lime
  • steamed jasmine rice, to serve

Heat the vegetable oil in a large saucepan, then add the scallions and coriander stalks and cook for 1 minute. Add the pork slices and cook for 5 minutes until sealed and starting to brown.

Stir in the curry paste and peanut butter and mix well, then add the sugar, soy and coconut milk, plus ½ can of water. Mix well, then cover and leave to simmer for 15 minutes, stirring occasionally.

Remove the lid, add the baby corn and increase the heat. Bubble for a few minutes or until the corn is cooked and the sauce has thickened slightlly. Stir in the lime juice and check the seasoning. Serve with the coriander leaves and steamed jasmine rice.

(Original recipe from BBC Good Food)

Read Full Post »

Ginger & Chilli Chicken

Posted in Chicken, Food, tagged , , , , , , , , , , on 9 January 2025| Leave a Comment »

Just chicken fillets with a nice tasty sauce and water chestnuts, which we love!

Ginger and Chilli Chicken – serves 6

  • 6 small skinless chicken breasts
  • 2 tbsp sunflower oil
  • 2 level tbsp cornflour
  • 1 banana shallot, finely chopped
  • 250g chestnut mushrooms, halved or quartered
  • 300ml chicken stock
  • 4 tbsp full-fat crème fraîche
  • 1 x 275g tin water chestnuts, thinly sliced
  • 2 tbsp fresh coriander

FOR THE MARINADE:

  • 1 tbsp runny honey
  • 2 cloves of garlic, finely grated
  • 1 tsp finely grated root ginger
  • 1 red chilli, deseeded and finely chopped
  • 3 tbsp soy sauce
  • 3 tbsp hoisin sauce

Slice the chicken breasts in half horizontally, to make 12 thin fillets.

To make the marinade, measure the ingredients into a large bowl and mix together. Add the chicken breasts, toss to coat and marinate in the fridge for 1 hour.

Heat half the oil in a large frying pan over a high heat. Remove the chicken from the marinade (but don’t throw the marinade away) and place in a single layer in the pan (you will probably need to do this in batches). Brown for 3 minutes, turning halfway. Transfer to a plate and wipe the pan with damp kitchen paper to remove any marinade.

Mix the cornflour with 4 tbsp of water in a small bowl until smooth.

Heat the rest of the oil in the frying pan over a high heat. Add the shallot and mushrooms and fry for a few minutes. Add the reserved marinade, the stock and the crème fraîche and bring to the boil, stirring continuously. Add the cornflour mixture, season and bring to the boil to thicken.

Add the water chestnuts and return the chicken to the pan. Cover, reduce the heat and simmer gently for 5 minutes, until the chicken is cooked through and the sauce has a nice consistency.

Serve with rice and sprinkle with coriander to serve.

(Original recipe from Mary’s Foolproof Dinners, BBC Books, 2024.)

Read Full Post »

Salmon, Veg and Black Bean Tray Bake

Posted in Fish, Food, tagged , , , , , , , , , , , , , , on 20 October 2024| Leave a Comment »

Simple, tasty, and all very good for you too.

Wine Suggestion: a little indulgent, but we wanted to see how a bottle we picked up in the Loire from the winemaker was developing: the Domaine de la Taille aux Loups Montlouis les Hauts de Husseau. A crystalline Chenin Blanc from the neighbouring area to Vouvray, this was exciting, racy and edgy and exceptionally youthful. It may not be super cheap, but we’d argue still a bargain given the quality, complexity, depth and potential to age superbly. We’d even conjecture that it’s a very good option to top white Burgundy. The remaining bottles we’ll try to ignore for a few more years if we can resist.

Salmon, veg and black bean tray bake – serves 4 to 6

  • 2 red onions, cut into wedges
  • 2 sweet potatoes, cut into chunks
  • 2 red peppers, cut into strips
  • 2 tbsp sesame oil or olive oil
  • 1 head of broccoli, cut into florets
  • 400g tin of black beans, drained and rinsed
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 2 cloves of garlic, crushed
  • 5g fresh ginger, grated
  • ½  tsp Chinese 5-spice powder
  • 1 tbsp sesame seeds
  • fresh coriander, chopped

FOR THE SALMON:

  • 600g skinned salmon fillet, cut into large chunks
  • 1 tbsp soy sauce
  • 1 tsp runny honey

Heat the oven to 200C/fan 180C/Gas 6.

Put the onions, sweet potatoes and peppers into a large roasting tray. Drizzle over 1 tbsp of sesame oil and toss to coat, then season with salt and pepper. Roast for 20 minutes.

Toss the broccoli in the other tbsp of sesame oil and add to the roasting tin. Mix the beans with the soy sauce, rice wine, garlic, ginger and Chinese 5-spice powder and add 100ml of water. Pour this around the veg and cook for another 20 minutes, turning the broccoli over after 10.

Toss the salmon in the soy sauce and honey and place on top of the vegetables. Roast for another 8-9 minutes, or until cooked.

Serve sprinnkled with the sesame seeds and coriander.

(Original recipe from The Hairy Bikers One Pot Wonders by Si King and Dave Myers, Seven Dials, 2019.)

Read Full Post »

Mackerel with Udon Noodles

Posted in Asian, Fish, Food, Healthy, tagged , , , , , , , , , , , , on 12 May 2024| Leave a Comment »

Amazing flavours in this super quick and easy dish. We’re loving pretty much every recipe that Ixta Belfrage has a hand in.

Wine Suggestion: A really hard one to match we thought, but we pulled out Dr Loosen’s Graacher Dry Riesling … a wine he has “declassified” from Grosses Gewächse (Great Growth) as the vines are only 15-20 years old … not old enough for Ernie Loosen! A wine of both elegance and power, with a crispness that balances any oilyness of the mackeral, and joyful fruit to match chillies, limes, soy and star anise.

Mackerel udon – serves 2

  • 1 medium cucumber, peeled, halved and seeds scooped out with a teaspoon
  • 1 tsp flaked salt
  • 2½ tbsp lime juice
  • 300g straight-to-wok fresh udon noodles (not dried)
  • 2 x 115g tins of mackerel in olive oil, drained and flaked into chunky pieces
  • 2 scallions, thinly sliced
  • 2 tsp black or white (or both) sesame seeds, toasted

FOR THE DRESSING:

  • 5 tbsp mild olive oil or sunflower oil
  • 40g ginger, peeled and julienned
  • 2 large mild red chillies, finely sliced into rounds (discard the seeds)
  • 2 whole star anise
  • 1 cinnamon stick, bashed with the side of a knife
  • 2 tbsp soy sauce
  • 1½ tbsp maple syrup
  • ¾ tsp toasted sesame oil

Cut the cucumber into half-centimetre diagonal slices. Put the cucumber in a bowl and mix with the flaked salt and lime juice. Set aside to pickle while you make the rest.

Put the udon noodles in a large bowl and, cover with boiling water, then drain well and set aside.

Put a heatproof sieve over a heatproof bowl and set aside.

Put the oil for the dressing into a medium saucepan over a medium heat and allow to get hot. Add the ginger, chillies, star anise and cinnamon and fry gently, stirring often, until the ginger is crisp and golden – about 5 minutes but watch carefully. Drain through the sieve and keep both the oil and the crispy aromatics.

Transfer 3 tbsp of the aromatic oil to a separate bowl along with the soy sauce, maple syrup and sesame oil.

Drain the cucumbers and toss with the warm noodles. Transfer them to a platter and top with the mackerel. Spoon over the dressing, followed by the crispy aromatics, scallions and sesame seeds. Serve with lime wedges on the side.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

Read Full Post »

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.)

Read Full Post »

Barbecued Chicken with Coconut & Soy

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , , , on 17 June 2023| Leave a Comment »

Cooking a whole chicken on the barbecue can be a bit tricky but it is much easier if you spatchcock the chicken. This is quite easy and we do this ourselves; cutting out the backbone with poultry shears and then turning over and flattening out by pushing down on the breast. There are plenty of videos online to help, or just ask your butcher to do it, they never mind.

A temperature probe is also an essential piece of kit when barbecuing all meat as its the best way of determing if the meat is cooked underneath any charring. They are relatively inexpensive, but a worthwhile investment. There’s a reason professionals use them and they help remove the risk of being under-done. Cooking over fire (or gas) is inexact and using the probe has meant that any timings are just a guide; sometimes the dish is done early as it’s hotter than last time, or takes more time than planned. The probe can help you get this right.

We served this sesame sticky rice and and a Thai salad.

Wine Suggestion: As it’s summer barbecue time, a good Provençal rosé, the Love by Léoube, was opened to great success. With the thai aromatic flavours and chilli you need to avoid to much tannin especially, but with charry barbecue chicken a bit of body is still needed which these rosés give, despite their light colour and freshness. The hints of gentle strawberry and raspberry flavours really picked up on the mint and lime too.

Barbecued chicken with coconut & soy – serves 4

  • 2kg free-range chicken
  • 1 tbsp olive oil
  • 200g tin coconut milk (you can buy little tins or just use half a regular tin and freeze the rest for later)
  • 1 clove of garlic, finely chopped
  • 2 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • zest and juice of 1 lime
  • a few sprigs of mint, leaves chopped
  • 2 red chillies, chopped

You need to get your barbecue ready for both direct and indirect cooking (i.e. hot coals on one side only).

Slash the breast and legs of the chicken with a sharp knife.

Rub the chicken with olive oil and season well with salt and pepper.

Lay the chicken on the indirect side of the barbeuce. Put something heavy on top to weight it down, we used a cast-iron frying pan, then shut the lid and leave to cook for 45 minutes. Rotate the chicken a couple of times to make sure it cooks evenly but keep the skin-side up.

Mix the coconut milk, garlic, sugar, soy sauce, fish sauce and lime zest together to make a baste for the chicen.

Once the initial 45 mintues is up, turn the chicken skin-side down and cook for another 10 minutes, with the lid on.

Now move the chicken over the coals to cook over a direct heat and start basting with the coconut mixture. Keep basting and turning for 10 to 15 minutes or until nicely browned and cooked through. A probe should read 74C.

Chop the cooked chicken into large pieces, then squeeze over the lime and scatter over the mint and chilli.

(Recipe inspiration from Foolproof BBQ by Genevieve Taylor, Hardie Grant: Quadrille, 2021.)

Read Full Post »

Honey & Soy Glazed Salmon with Green Quinoa

Posted in Fish, tagged , , , , , , , , , , , , , , , on 23 February 2023| Leave a Comment »

And so we’ve realised that we do like quinoa after all. This green salad is delicious and the quantity given below is half that suggested by Neven Maguire. Feel free to double if you think you can manage it.

Wine Suggestion: We think this suits a young, fruit forward Cabernet Franc like Olga Raffault Cuvée Domaine. Unoaked and joyful dark cherry fruits with a crispness and earthiness that really complements the kale, spinach and watercress.

Honey and Soy Glazed Salmon with Green Quinoa – serves 4

  • 100ml soy sauce
  • 3 tbsp honey
  • a good pinch of chilli flakes
  • 1 tbsp rapeseed oil
  • 1 tsp sesame oil
  • 4 salmon fillets, skin on

FOR THE QUINOA:

  • 75g quinoa
  • 150ml vegetable stock
  • 50g curly kale, remove the stalks
  • 50g baby spinach
  • 50g pistachios, toasted and chopped
  • 40g watercress
  • ½ an avocado, diced
  • ¼ cucumber, deseeded and finely diced
  • 1 tbsp chopped coriander
  • lime wedges, to garnish

Rince the quinoa then put into a small saucepan with the vegetable stock and bring to the boil. Cover with a lid and simmer gently for 10-12 minutes until tender and the stock has been absorbed. Tip into a large bowl and leave to cool.

Put the soy sauce, honey and chilli flakes into a small bowl and whisk to combine.

Prep the rest of the ingredients for the quinoa and fold them gently in to the cooled quinoa. Taste and season with salt and black pepper.

Season the salmon fillets, then heat a non-stick frying pan over a medium heat. Add the rapeseed and sesame oil, then fry the salmon fillets, skin side up, for 2-3 minutes, until lightly golden. Turn them over gently and cook for another 4 minutes. Turn the heat to hight and pour in the honey and soy mixture. Allow to simmer for a couple of minutes, spooning the sauce over the salmon, it should thicken to a syrupy sauce.

Put the quinoa onto a large serving platter and sit the salmon fillets on top. Drizzle over the syrupy sauce and garnish with the lime wedges.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

Read Full Post »

Soy Sauce Chicken

Posted in Chicken, Food, tagged , , , , , , , , on 22 January 2023| Leave a Comment »

Happy Chinese New Year and all good fortune in the year of the rabbit. We celebrated with this simple version of a classic, super tender chicken with a delicous sauce.

Wine Suggestion: If you feel like a white, go for a Marsanne like Andre Perret’s VdP version from the Northern Rhone. That’s what we did.

Soy sauce chicken – serves 4

  • 1kg chicken thighs
  • 1 tbsp rapeseed oil
  • 4 scallions, 3 cut in half, 1 finely slice on an angle, to serve
  • 1 thumb-sized piece of ginger, grated
  • 3 star anise
  • 2 bay leaves
  • 240ml light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine
  • 3 tbsp dark brown sugar
  • 1 tbsp cornflour mixed with 1 tbsp water
  • steamed jasmine rice and steamed greens to serve

Season the chicken with salt and set aside.

Heat the oil in a wok, then add the 3 halved scallions, ginger, star anise and bay leaves. Toss for about 5 minutes until fragrant.

Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml of water. Turn the heat up to hight and bring to the boil.

Slide in the chicken thighs, skin side down, in a single layer. Add more water if need to just about cover the chicken.

Turn the heat to low, cover with a lid and leave to simmer for 35 minutes. Turn the chicken over and cook for another 10 minutes.

Remove the chicken to a plate and leave until cool enough to handle, then remove the bones and slice. Arrange on a serving dish.

Meanwhile, strain the cooking liquid and discard the solids. Put 150ml into a small pan and put the pan over a medium heat. Just before it boils, add the cornflower mixture and 1 tbsp brown sugar. Remove from the heat once it’s at a nice thickness (you can add a bit more of the reserved cooking liquor if it gets too thick – you want it coating the back of a spoon).

Pour the sauce over the sliced chicken and sprinkle over the sliced scallion. Serve with jasmine rice and lots of steamed greens.

(Original recipe by Thy Lundkvist in BBC Good Food Magazine, January 2022.)

Read Full Post »

Chicken & Soba Noodle Stir-Fry

Posted in Asian, Chicken, Food, tagged , , , , , , , , , , , , , , , on 17 May 2022| Leave a Comment »

In our house almost anything will be eaten if it’s mixed with noodles (though not mushrooms sadly … but we’re working on it). Any leftovers of this will make a popular lunchbox too.

Chicken & soba noodle stiry-fry – serves 4

  • 800ml chicken stock
  • 400g chicken breasts
  • 200g dried soba noodles
  • 2 tbsp rapeseed oil
  • a thumb-sized piece of ginger, grated
  • half a red chilli, deseeded and finely chopped
  • 1 red onion, thinly sliced
  • 1 carrot, peeled and finely shredded
  • 150g green beans, trimmed
  • 150g chestnut mushrooms, sliced
  • 1½ tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • a small handful of coriander leaves, roughly chopped

Bring the chicken stock to the boil in a pot, then add the chicken breasts and cook for 20 minutes. Make sure they are completely submerged in the stock. Remove the chicken breasts, shred with two forks and set aside.

Add the noodles to the chicken stock and cook according to the pack instructions. Remove the noodles from the stock with tongs and set aside, reserve the stock.

Heat the oil in a wok, then stir-fry the ginger, chilli and garlic for 30 seconds. Add the onion, carrot, green beans and mushrooms and stir-fry for 4-5 minutes.

Add the shredded chicken, the noodles, 50ml of the reserved stock, the soy sauce and the sesame oil. Toss to combine and heat through. You can add a little more stock for moisture if you need.

Divide between warm bowls and scatter the coriander over the top.

(Original recipe by Nadine Brown in Olive Magazine, May 2021.)

Read Full Post »

Duck Breasts with Plum Sauce and Stir-fry Veg

Posted in Duck, Food, tagged , , , , , , , , , , on 10 October 2021| Leave a Comment »

Plums are in season and we’ve been trying to find ways to cook them. This plum sauce is really rich with warm spices and it would be good with many things. We stashed the leftovers in the freezer for another night. Save the leftover duck fat in the fridge for roast potatoes, you won’t regret it.

Wine Suggestion: Whenever we’re in the southern part of France we can’t escape duck. Tonight’s wine match followed suit with a Grenache, Syrah, Carignan blend, the Roc des Anges Sega de Cor. Smooth and silky plums, sloes and raspberry flavours grounded in a seductive stony character.

Duck breasts with plum sauce and stir-fry veg – serves 4

  • 4 duck breasts, with skin on
  • 25ml sunflower oil
  • 4 carrots, finely sliced on an angle
  • 400g of cavolo nero or half a green cabbage, remove the core and shred the leaves
  • a bunch of scallions, sliced on an angle
  • 2 cloves of garlic, grated
  • 1 tsp finely grated ginger
  • 2-4 tbsp soy sauce

FOR THE PLUM SAUCE:

  • 400g plums, remove the stones and quarter
  • 2 shallots, sliced
  • 50g brown sugar
  • 1 tsp grated ginger
  • ¼ tsp Chinese five spice
  • 25ml red wine vinegar
  • 200ml red wine
  • 2 tbsp soy sauce

Make the plum sauce first. Put all of the ingredients into a small saucepan and place over a medium heat. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the plums are very soft. Whizz using a stick blender or food processor until smooth. Taste and season with more soy sauce if needed.

Use a sharp knife to score the duck skin and fat in a diamond pattern, but don’t cut the meat. Season and place in a frying pan, skin-side down. Put the pan over a medium heat and cook for about 10 minutes or until the skin is golden and the fat rendered. Leave to rest for 5 minutes, then cut into slices. Pour off the duck fat and keep for potatoes another day.

While the duck rests, stir-fry the veg. Put a wok over a high heat until smoking, then pour in the oil and add the carrots. Stir fry for 2 minutes, then add the cabbage, scallions, garlic, ginger and 2 tbsp of soy sauce. Cook for another couple of minutes or until the veg is softening but still with some crunch. Tip into a serving dish and add more soy sauce if needed. Serve with the duck and plum sauce.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins Publishers, 2013.)

Read Full Post »

Crispy Purple Sprouting Broccoli with Poached Eggs

Posted in Food, Vegetarian, tagged , , , , , , , , , , on 24 April 2021| Leave a Comment »

Who says you can’t have broccoli for breakfast? It’s purple sprouting broccoli season and we can’t resist buying when we see it. Also good on a slice of toasted sourdough.

Crispy PSB with poached eggs – serves 2

  • 300g purple sprouting broccoli
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • poached eggs, to serve

Heat the grill to high.

Meanwhile, steam the broccoli until tender, about 5 minutes, then dry well with kitchen paper.

Put the soy sauce, honey and vegetable oil in a bowl and whisk to combine.

Put the broccoli into a roasting tin, pour over the marinade and toss gently, then sprinkle over the sesame seeds. Put the tin under the grill for 5-8 minutes or until the broccoli is crispy.

Divide the broccoli between warm plates and top with a poached egg. Serve with some toast if you like.

(Original recipe by Rosie Birkett in BBC Good Food Magazine, April 2019.)

Read Full Post »

Asian-spiced fish with mushrooms

Posted in Fish, Food, Healthy, tagged , , , , , , , , on 13 December 2010| Leave a Comment »

Believe it or not … this is actually a delicate, white fish (hake) and not a badly burnt chop as the picture might imply. We blame a wonderfully rich and dark soy sauce (yum scrum) but if you use a lighter soy sauce like Kikkoman it may be more pleasing to the eye!

We made this because we haven’t had proper fish (ie. not shellfish) for a while and we’re trying to cook healthily  for a few days before Christmas takes over.

Asian-spiced fish with mushrooms (serves 4 – we halved the fish and mushrooms but not the sauce and served with rice for 2)

  • 25g butter
  • 4 tbsp soy sauce
  • finely grated zest of a lime
  • 1 mild red chilli, thinly sliced in rings
  • 4 x 175g firm white fish fillets, skinned and boned (we used hake)
  • 200g mixed mushrooms, trimmed but left whole or at least chunky
  • coriander leaves to serve
  1. Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a little pan, then stir in the soy sauce, lime zest and chilli. Tip this into a shallow (non-metallic) dish and add the fish, splashing it well in the marinade. Set aside for about 10 minutes.
  2. Take the fish out of the marinade and put it on a baking tray. Toss the mushrooms in the marinade and scatter them around the fish, drizzling the rest of the marinade over the top. Roast for 6-8 minutes, until the fish is cooked and the mushrooms are sizzling. Scatter with coriander and serve with rice or noodles.

(Original recipe from Ainsley Harriot – not someone we often cook from).

If you are serving rice you could try Jono’s foolproof rice cooking method which he got from Madhur Jaffrey:

For 4 people:

Combine 300ml long-grain/basmati rice with 500ml water. Add 10g butter and bring to the boil. Cover tightly (we use tinfoil and a lid), turn heat to very very low, and leave it be for 25 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and serve. Perfectly cooked rice!

Jono and Julie

Read Full Post »