Salmon ....

Salmon is a treat at our place, given there are 5 of us, it turns out an expensive meal. Lucky this recipe turned out so yummy that everyone ate it. I have all these types of spices in my pantry, if you don't they are available in small packages, so if you don't use these things very often then you won't have much left over. So here is salmon poached in a spiced soy broth... ENJOY !

Salmon poached in spiced soy broth

250ml (1 cup) chicken stock
250ml (1 cup) dry sherry (or I use Shao Hsing chinese rice wine)
125ml (1/2 cup) soy sauce
85 g (1/3 cup) coarsely chopped palm sugar (in other recipes they have
substitued brown sugar, just not tightly packed)
2 strips orange rind, white pith removed
2 whole star anise
1 cinnamon stick (if unavailable use a large pinch on cinnamon)
1 tsp fennel seeds
4cm piece fresh ginger, thinly sliced
4 skinless slmon fillets, halved
Steamed rice and chinese Broccoli to serve

1. Preheat oven to 180 c. Stir the stock, sherry,soy sauce,sugar,orange rind,star anise,cinnamon stick,fennel seeds and ginger in a saucepan over a medium-low heat until sugar dissolves. Increase heat to medium. Bring to a simmer.

2. Place the salmon, in a single layer, in a large roasting dish. Pour over the stock mixture. Cover tightly with foil. Bake for 6 minutes. Set aside, covered for 5 mintues for medium, or until the salmon is cooked to your liking.

3. Transfer the salmon to a plate. Strain the poaching liquid through a sieve into a jug and reserve. Serve salmon with steamed rice, drizzle over a little reserved poaching liquid.


Recipe from Good Taste magazine Feb 10.





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Baked Coconut and Coriander Fish ...

You have to try this dish ! ..... its easy and so very yummy. I always struggle with fish dishes, in that I can never find recipes that everyone likes and are quick and easy. This one is a definite repeat dinner.

RATINGS

Yumminess as judged by the kids .. 10 .. their plates were empty.
Ease of cooking 9 .. only because I hate cutting up raw fish :)


Baked Coconut and Coriander Fish


1 x 270ml can light coconut cream (although I used coconut milk)
1 bunch broccolini, cut into 3cm pieces
1 x 250g SunRice long grain white rice in 90 seconds (I used 1 cup long grain rice and pre cooked it)
4 shallots, trimmed, thinly sliced
1/2 cup chopped fresh coriander
2 tsp fish sauce
400g Basa fillets, cut into 4 cm pieces (Basa is a firm fillet, so an equivalent fish would do, I don't know my fish so I can't offer an alternative)
30g (1/3 cup) dried multigrain breadcrumbs
2 tsp finely grated lemon rind


1. Preheat oven to 200c. Place the coconut cream in a large frying pan over medium-low heat. Add broccolini, rice, shallot, coriander and fish sauce. Stir to combine. Cook, stirring often, for 3 minutes. Remove from heat.

2. Stir in the fish. Transfer to a 2L (8cup) capacity ovenproof dish.

3. Combine breadcrumbs and lemon rind in a bowl. Sprinkle over the fish mixture. Bake, covering with foil if necessary to prevent overbrowning, for 20-25 minutes or until breadcrumbs are golden. (I found I had to cook it a bit longer to make sure the fish was cook)


Thats it ! Enjoy ...

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