This is a super easy recipe to wow your friends with your Asian cooking skills. Serve with Excelsior Sauvignon Blanc.
Why is this the right wine choice? Sauvignon Blanc marries very well with Thai food. The saltiness of soy sauce and the concentrated umami flavour call for a white wine like Sauvignon Blanc. As surprising as it may seem, fresh ginger isn’t a problem for wine and matches well with Sauvignon Blanc and chilli does not change the taste of wine at all; a feisty, young white will withstand chilli’s onslaught and should be served well-chilled to cool and refresh the palate.
To serve 4 you will need:
- 4 salmon fillets
- 2 tsp sunflower oil
- small knob of fresh ginger , peeled and grated
- 1 mild red chilli , finely sliced (deseed unless you want it fiery)
- bunch spring onions, finely sliced
- 1½ tbsp sweet soy sauce
- ¼ tsp sugar
- 20g coriander, leaves only chopped
For excellent fresh fish in Cape Town contact Julie Carter from Ocean Jewels on 083 5820829 or firstname.lastname@example.org
What to do:
- Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
- Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles and wilted pak choi.
Recipe adapted from BBC Good Food