Crispy skinned salmon in a coriander ginger broth, served with noodles and pak c…
Crispy skinned salmon in a coriander ginger broth, served with noodles and pak choi! Simple, quick and so fricking tasty!
1. Put a thumb sized piece of ginger, 2 garlic cloves, some peppercorns and some coriander roots into a pestle and mortar and grind into a chunky paste
2. Gently sauté the paste for a few minutes until fragrant, and add a couple of spring onions and a litre of chicken stock
3. Simmer away for around 15 mins
4. Dry and season a salmon fillet – cook on a medium heat in some oil in a pan for a 5-6 minutes skin side down. Turn and cook for a further 2-3 minutes – then take out of the pan and place on a plate to rest (skin side up!)
5. Cook some noodles according to pack instructions and place in a large serving bowl
6. Steam some pak choi and place in the bowl
7. (Optional) cook some dumplings/wontons and place kn the bowl
8. Strain the broth and pour the hot stock over the things in the bowl
9. Place the salmon in the bowl skin side up, and sprinkle over chilli, spring onion and coriander to serve
So incredibly jealous of my beautiful Mumma who went to eat at incredible Miche…
So incredibly jealous of my beautiful Mumma who went to eat at angelacooking’s incredible Michelin starred muranolondon the other day. Just look at some of these spoils! Hand rolled linguine with mussels and saffron, brill with a moscato velouté amongst other beautiful dishes. What an amazing experience, as an Angela super fan I’m so jealous!! Next time I’m home we have to go cazza1926.
Oh my lord…. Going back through the archives and found pictures from our gorgeou…
Oh my lord…. Going back through the archives and found pictures from our gorgeous date night at firedoor_surryhills – it was such an incredible experience! If I remember rightly this was smokey kangaroo skewers, a cod wing, seared steak and a smoked burrata? Whilst it was a long time ago, we still remember this with such joy, amazing food, service, wine pairings and experience!
Throw back to our time in Darwin when we cooked our freshly caught threadfin sa…
Throw back to our time in discoverydarwin Darwin when we cooked our freshly caught threadfin salmon (well josephcroke’s freshly caught salmon ) in our hotel room with zero equipment and a knife that was as sharp as a spoon .
A very cool experience. Topped with a puttanesca style salsa, served with some crispy garlic spuds and green beans. It was so yummy!
Oh ma Lordy…. What is this you say? It’s a Mexican chicken parmi was amazing. A…
Oh ma Lordy…. What is this you say? It’s a mikesgrillengadine Mexican chicken parmi was amazing. And absolutely massive! Naturally being English chips always go with gravy (sorry traceympotter ) and a piece of garlic bread for good measure. An easy tasty feast from our local hero’s mikes.grill
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