Salmon Teriyaki
(Serves 2)
Ingredients:
2 salmon fillets,
3-4 tablespoons of Teriyaki Sauce-you can use shop bought or make your own with the following:
4 tablespoons Soya Sauce
2 tablespoons rice wine vinegar or mirin
1 tablespoon honey
1 teaspoon Sesame Oil
2 tablespoons of water mixed with 1 1/2 teaspoons of cornflour
2 tablespoons of brown sugar
Thumb sized piece of ginger, grated finely
1 clove of garlic, minced
Method:
- Mix together the ingredients for the teriyaki sauce in a pot and bring to the boil. Reduce and simmer until thickened (about 3-4 mins)
- Ensure the sugar has dissolved
- Heat a frying pan until very hot and fry the salmon one side for about 2 minutes, turn and cook for the same length of time. The salmon should be slightly charred and crispy on the outside.
- Add the Teriyaki sauce to the frying pan and reduce the heat.
- Simmer for about 3-4 mins until the liquid has thickened and reduced by half
- Serve the salmon with a little of the reduced teriyaki sauce poured over it.
Oriental Rice Salad
(Serves 2)
Ingredients:
100 g cooked & cooled rice
¼ red pepper, finely diced
2 spring onions, finely sliced
Bunch of coriander
For the dressing:
1 teaspoon Nam Pla (Thai fish sauce)
1 teaspoon Soy sauce
1/2 Lime, juiced
1 teaspoon mirin
1 tablespoon brown sugar
Method:
- In a large bowl, mix all the dressing ingredients & taste, adjust if necessary
- Add rice, spring onions, red pepper and coriander and mix thoroughly
- Serve!
This is a great way of using up left over rice and gives it a fresh flavour. Use brown rice for a low GI option.
Japanese Pickled Cucumber & Toasted Sesame Seeds
Serves 2
Ingredients:
½ a cucumber
3 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons sesame seeds
Method:
- Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon
- Cut into quarters lengthways
- Using a vegetable peeler, slice the cucumber into ribbons
- Place in a bowl and douse in the mirin
- Leave for at least on hour, stirring regularly to ensure the cucumber is fully coated in the mirin
- Before serving, toast the sesame seeds in a dry frying pan gently
- Toss seeds over cucumber & serve.
Asian Beef Salad
400g lean beef steak (sirloin or fillet)
Marinade:
2 cloves of garlic, minced
10 ml rice wine vinegar
10 ml Tamari soy sauce
10 ml groundnut oil
- Combine the marinade ingredients and add to beef
- Marinate in fridge for 2-4 hours or overnight
- Bring to room temperature before cooking
- Heat a griddle pan until very hot
- Place steak on griddle (no need for oil)
- Check for doneness with your finger, I recommend medium rare for this dish
- Leave to rest in a warm place for a minimum of 5 mins but preferably 10-15 mins
Oriental Green Salad
1 garlic clove
1 teaspoon grated fresh ginger
2 tablespoons Soy Sauce
2 tablespoons of honey
1 tablespoon of rice wine vinegar
3 tablespoons of oil-2 of olive, 1 of sesame
Mix all the ingredients in a bowl
To serve:
Place green salad leaves on a plate
Top with slices of the marinated beef steak and drizzle dressing on top