Cooking With What You’ve Got!

There comes a time when you get that rumbling feeling in the pit of your stomach and wonder what you can rustle up that’s quick, easy and satisfying to eat.

It happened to me last Sunday. All I had available was two salmon fillets and some vegetables in the fridge. I decided to pan-fry the salmon and serve it with a vegetable stir-fry. As the meal clearly had an Asian influence I looked around my pantry for some oriental condiments/sauces and decided that oyster and soy sauce will compliment it beautifully and sesame oil for extra flavour, with Vermicelli noodles being a last minute addition.

Prep time 10mins
Cooking Time 25mins
Serves 2

What You’ll Need:

2 salmon fillets
80 ml veg or olive oil
180g vermicelli noodles
3 tbsp dark/light soy sauce
2 tbsp oyster sauce
2 tbsp sesame oil
2 tbsp sweet chilli sauce
1 pre-packaged stir-fry vegetables cut into bite sized pieces.
1 small onion sliced
2 cloves of garlic finely chopped

Wok or a frying-pan

Heat your oil in a wok until it just starts to smoke. Place all your veg in the wok and give it a good stir. Cook the veg for 5mins or until they start to brown slightly. Add your soy and oyster sauce, stir after adding each one.

Once your sauces are in, add the noodles (no need to pre-soak them, regardless of the instructions on packaging) and pour in a glass of water. Stir the noodles so that they are covered with the water, place a lid on top and leave to cook for 10mins. (Don’t worry if you don’t have a lid big enough to sit on the edges of your wok, it’ll work as long as the content of your wok is covered).

In the mean time, warm up a frying pan, add a little oil and place the salmon skin side down and leave to cook on a medium heat. (Don’t forget to stir your veg now and again) Once you see the fish turn light pink towards the middle (may take 5mins) turn them over and cook for another 5mins. I tend to cook the salmon for 2mins or so (once turned over), then turn the heat off and leave it to cook in the residual heat of the pan so that it stays moist.

The stir-fry should be ready by the time you’re done with your fish, taste and adjust the seasoning if needed. For more of a nutty taste you can sprinkle the salmon with some toasted sesame seeds and scatter a few cashew nuts on your plate. Serve with sweet chilli on the side.

Advertisements