Sunday, 18 May 2014

Miso Sake Salmon with Bean Thread Noodles

I'm the first to admit that this doesn't look very pretty. At all. And honestly? Bean thread noodles (or glass noodles or Chinese vermicelli) are a pain in the butt to cook with. But this is a good recipe and other than the pain-in-the-buttness of the noodles is easy, quick and full of flavour.

If you don't have wasabi paste, you can use English mustard: you want that sinus-clearing heat you get from those two, but only a whiff of it, you don't want to be blowing your head off. 

Miso & Sake Salmon with Noodles
serves 2

2 skinless salmon fillets, cut into 2cm pieces
100 g bean thread noodles, soaked & snipped into smaller lengths
4 tbsp chopped chives
2 tbsp toasted sesame seeds
for the marinade
1 tsp wasabi paste
2 tbsp Worcestershire sauce
1 tbsp light soy sauce
1 tbsp garlic oil
1 tbsp sake
for the sauce 
1 tsp garlic oil
1 red chilli, finely sliced
½ tsp grated ginger
2 tbsp miso paste
2 tbsp light soy sauce
zest of 1 lime & juice of ½
½ tsp sugar
4 tbsp sake
1 tsp fish sauce
1 tsp Worcestershire sauce
1 tsp wasabi paste
3 tbsp water
1-2 tbsp coriander, chopped, to serve

In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon. Leave to marinate for about half an hour.

While the salmon is in the marinade get the sauce ready: in a frying pan heat the oil and add chili and grated ginger and fry them a few seconds. Turn up the heat and splash in the sake: when it has reduced slightly add the remaining sauce ingredients apart from lime zest and juice and stir for a few minutes until the ingredients are combined.

Add the salmon pieces to the sauce and cook for a couple of minutes until they colour and lose translucency. Stir in the lime juice and zest.

Stir in the bean thread noodles and when they are well combined add the sesame seeds and chives and stir through.

Serve immediately sprinkled with chopped coriander and some wedges to squeeze over.

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