Ok, so I am happy to accept that the video is a bit too long (my timekeeping will improve dramatically and future videos will be shorter!), I seem to say “perfect[ly]” and “beautiful[ly]” way too much, I need to sound (and look?!) slightly less camp, I called low-salt soy sauce “low fat” soy sauce and yes, I completely forgot to mix the onions and peppers back in the pan with the salmon at the end (although you cannot deny that I covered it up pretty well, editing out much head scratching and swearing).
But… I am excitedly posting my very first video, filmed and edited by my own untrained hands and it actually contains images, sound and a recipe from start to finish!
I started with one of our favourite dishes in this house, sticky salmon in an Indonesian/Vietnamese style sauce. I used to regularly eat a similar dish in one of the multitude of ethnic restaurants in East London and I think further inspiration came from watching Bill Granger do something along similar lines some time ago. Archie virtually inhales this dish when I serve it. Obviously its inherent sweetness helps and the sauce complements the salmon beautifully, er, perfectly, er, wonderfully. The great thing about this dish is it takes no more than 15 minutes to cook (with only five minutes preparation) and you can be as creative as you want in adjusting the flavours. Any further combination of lime, fresh coriander, fresh ginger or lemongrass (none of which I had to hand on Monday) would all work well.
If you cannot get your hands on the Ketjap Manis soy sauce, you can replicate it by using more of the classic soy sauce and adding a couple of heaped tablespoons of soft brown sugar…
Sticky Indonesian Salmon
Serves 4 (2 adults and 2 little ones)
5 minutes to prepare, 15 minutes to cook
400g salmon fillet cut into 2cm cubes (I buy whole salmon fillets from the fishmonger at my local market, cut them up and freeze them. Buying the salmon this way saves at least 50% on supermarket prices, if not more).
One red onion, finely sliced
One red pepper, finely sliced
2-3 cloves garlic
250ml thai/jasmine/basmati rice
Soy sauce, ketjap manis sauce and fish sauce
- Cook the rice. Heat a saucepan and pour in some vegetable oil. Once hot, pour in the rice and coat the rice until it goes slightly translucent. Pour in some pre-boiled water, approximately three times the volume of the rice (750ml). Bring to the boil and leave to simmer.
- Gently cook the onions, pepper and garlic in a frying pan. Once they are soft and golden, take them out of the pan and leave them in a bowl.
- Put the green beans on to steam.
- Once the rice has been cooking for about 11 minutes and is soft, drain it in a sieve. Sit the sieve of rice on the saucepan and then cover it with a kitchen cloth to steam.
- While the rice is finishing off, heat the frying pan up until it is virtually smoking. Cook the salmon cubes in a little bit of oil at high heat. The salmon will got brown after about a minute and a half to two minutes.
- Pour in approximately (this dish is very forgiving with these quantities) 3 tbsp each of the soy sauce, the ketjap manis and the fish sauce. Let the sauce boil, bubble and caramelise. Coat the salmon in the sauce and cook for a further 30 seconds. If the sauce starts to dry up, you can add a little drop of water.
- Mix the onions and peppers back into the salmon (this is the bit I missed in the heat of the moment!).
- Plate up the rice. Pour the salmon over the rice.
- Finally, finish off the cooked green beans in the pan which was cooking the salmon, giving them a golden sticky coating.