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Posts Tagged ‘Soy sauce’

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.)

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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

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