Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some new recipes I've been trying at home since I've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I have some regular recipes I do like to try new things and figured I'd share the new ones I've tried.
There was a good offer for a salmon fillet the other day so I thought I'd try a fusion recipe with Chinese flat noodles, aka kway teow. I've cooked them both separately before, and I would pair salmon more commonly with pasta but I thought it'd be fun to try a fusion recipe.
These were the ingredients I used:
- 270g salmon fillet
- 400g kway teow
- 2 carrots
- beansprouts
- 200g spinach
- 100g xiao bai cai
- 200g enoki mushrooms
- 2 eggs
For the sauce I used:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- Korean red chili pepper power (or gochugaru)
- chopped garlic
I also used these seasonings for the fish, (not pictured):
- salt
- black pepper
- paprika
Step 1: Wash and slice the vegetables.
Step 2: In a pot of boiling water, add the vegetables and enoki mushrooms.
Boil the vegetables for about 5 minutes until they're soft, then add in the noodles.
Boil the noodles for as long as indicated on the packaging, or until al dente. After that, drain the pot and set the veggies and noodles aside.
Step 3: Mix the sauces and the red pepper powder together in a bowl. Technically this step is not really needed but I like to pre-mix the sauce beforehand so it'll be more incorporated into the noodles later.
Step 4: Wash and season the fish with salt, paprika and black pepper.
Step 5: Drizzle some oil on pan/wok on high heat, then add the salmon fillets skin-side down.
Flip the fillet after a minute to cook the flesh-side, then flip it back again after another minute to cook for one last minute. When it's done set it aside to let the fish rest skin-side up.
Step 6: Beat the eggs and scramble them in the same wok.
Step 7: Stir fry the bean sprouts with the garlic.
Step 8: Add the noodles and veggies back to the wok.
Step 9: Add the sauce mixture and eggs to the noodles and stir fry until well combined.
Sorry I don't have another photo of the wok after it was done since I was too excited to eat it. But the dish was done and it was time to plate!
It looked a little weird seeing the Western-style salmon sitting on top of Chinese style stir fried kway teow (or char kway teow) but it still looked and smelled really tasty!
I think the tastes actually matched pretty well. After all, this the noodles were only a little different from how I would cook the pasta. If anything, the beansprouts added a nice crunchy texture and the eggs were more protein. The fish was nicely cooked with a crispy skin, and the noodles weren't too salty since there was a lot of it, so it complemented the fish well.
Overall, I thought this dish would be a little weird but the fusion actually worked quite well! Tbh I just wanted a meat to pair with the kway teow and saw the offer for the salmon. It's interesting though and you'll definitely never find something like this outside, which is why I like cooking. It's always fun to experiment and try new flavours.
Thanks so much for reading!
To find out more about me, check out my intro post here!
