I had my first experience of making gyozas at the weekend, and with it I threw together a spicy dipping sauce. I ended up having a lot left over, so rather than wasting it, I used it as a marinade with my pan fried salmon. This is the perfect meal if you’re in a rush at lunchtime or want a quick dinner. The marinade is ready in less than 5 minutes and whilst you let the salmon soak it all up, you can prepare the rest of your ingredients.
If you don’t like things too spicy, I recommend reducing the chilli oil as it does give it a good kick and if you have your own home made version then go ahead and give that a go – I plan to make my own very soon but I simply used a store bought version. If you can’t get hold of chilli oil, then you can simply add in some dried chilli flakes and add in an extra tbsp of vegetable or olive oil.
For the stir fry, you can also use any noodles you like, just cook them as per the packaging and make sure you don’t overcook them as they will fall apart when you stir fry them! With the salmon, you might have to let it cook for an extra few minutes depending on the thickness of your fillets. By covering the fillets whilst you prepare the stir fry, you’re allowing them to steam and continue cooking leaving you with a beautifully flakey fish.
A perfect 30 minute fakeaway!
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minutesIngredients
2 Skin-on Salmon fillets (approx. 130g each)
2 Tbsp Vegetable oil
- Marinade
3 Tbsp Soy sauce
1 Tbsp Light soy sauce
2 Tbsp Chilli oil
1 Tsp White Rice Vinegar
1 Tsp Sesame Oil
2 Garlic cloves, roughly chopped
1 inch piece Ginger, grated
2 Spring Onions, thinly sliced
1 Tsp Sesame Seeds
- For the Stir fry
2 Batches Rice Noodles (approx 90g)
2 Tbsp Vegetable oil
1 Sweetheart cabbage, rinsed & roughly chopped
2 Garlic cloves, roughly chopped
2 Spring onions, thinly sliced
Handful Chinese Chives, thinly sliced
1 Tbsp Soy sauce
1 Tbsp Shaoxing Wine
Directions
- Combine all the ingredients for the marinade, except for the sesame seeds, in a bowl and pour over the salmon fillets. Cover and leave to marinade for 10-15 minutes.
- Warm vegetable oil in a frying pan on a medium heat for a couple minutes. Reserving the marinade, add the salmon skin-side down and fry for 3-4 minutes. Flip and fry for another 3-4 minutes.
- Increase the heat to high, pour in the reserved marinade and cook for 10 seconds. Remove from the heat and cover whilst you prepare the stir fry.
- Cook the rice noodles as per packet – I usually soak mine in boiling water for around 3 minutes – set aside.
- In a wok, add vegetable oil and heat on medium-high. Add garlic and stir fry for 1 minute, don’t let it burn! Add the cabbage and a splash of water to create steam. Stir fry for another 2-3 minutes before adding the soy sauce and the shaoxing wine.
- Once the cabbage has almost wilted down, around 4-5 minutes, add the rice noodles and stir to combine with the cabbage and sauce. Right at the end add in the white part of the spring onion and half the Chinese chives.
- Add the stir fry to a plate, place a piece of salmon on top, sprinkle over some sesame seeds, the green part of the spring onion and the remaining chives. Drizzle over some additional chilli oil if desired!