The Spice Is Right

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Easy Thai-style recipes

In­gre­di­ents

250 g (9 oz) straw­ber­ries, hulled ½-1 red chilli, halved, de­seeded and chopped finely 2.5 cm (1 in) piece root ginger, peeled and grated 1 tbs sweet chilli dip­ping sauce 1 tbs soy sauce 1 tsp fish sauce 4 salmon steaks, each about 150 g (5 oz) 200 g (7 oz) thin rice noo­dles 1 tbs sun­flower oil 300 g (10 oz) stir-fry veg­eta­bles with bam­boo shoots and wa­ter chest­nuts 150 g (5 oz) frozen edamame beans Small hand­ful fresh co­rian­der, chopped roughly

To Serve: lime wedges, op­tional.

Method

1 Mash the straw­ber­ries in a bowl then mix with the chilli and ginger and stir in the dip­ping sauce, soy and fish sauces. 2 Line the grill rack with foil then put the salmon steaks on top and spoon about 1 ta­ble­spoon of the straw­berry sauce over each salmon steak. Grill for 8 to 10 min­utes, turn­ing over once un­til browned and the straw­berry sauce has made a deep coloured glaze. 3 Mean­while add the rice noo­dles to a saucepan of boiling wa­ter and cook for 2 to 3 min­utes un­til just ten­der, then drain. 4 Heat the oil in a wok or fry­ing-pan, add the stir-fry veg­eta­bles and frozen edamame beans and stir-fry for 2 to 3 min­utes. Stir in half of the straw­berry sauce then add the noo­dles and cook for 1 minute. 5 Add the re­main­ing straw­berry sauce to a small bowl, set this on a large plat­ter, stir half the co­rian­der into the noo­dles then spoon on to the plat­ter. Break the salmon into large flakes, scat­ter over the noo­dles with the re­main­ing co­rian­der. Serve with lime wedges, if liked.

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