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 fish sauce and the concentrated umami flavour call for a white wine like Sauvignon Blanc. As surprising as it may seem 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 x 140g/5oz salmon fillets
- 2 tsp cooking oil
- small knob of root ginger, peeled and grated
- 1 mild red chilli, finely sliced (deseed if you want less heat)
- bunch spring onions, finely sliced
- 1½ tbsp sweet soy sauce
- ¼ tsp sugar
- handful 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.
Recipe adapted from Good Food Magazine