Tuesday, October 16, 2012

Soy & Ginger Salmon with Cha Soba

Whenever we does dine out, our boy favourite choice definitely is cha soba! He is able to polish the whole portion by himself >.< but we do not allow him to do that ! As we teach him at the dining table he has to share food among all of us :P








Ingredient

  • 1 thumb sized ginger, minced
  • 2 cloves garlic, minced
  • 6 tbsp light soy sauce
  • 4 tbsp rice wine
  • 2 tbsp mirin
  • 350gm salmon fillet
  • 120gm green tea soba
  • 100gm frozen edamame in pods, defrosted and remove the beans
  • 8 fresh shitake mushroom, sliced
  • 100gm baby corns, sliced

Method
  1. Combine ginger, garlic, soy, vinegar and mirin. Add in salmon and leave to marinate for 30mins.
  2. Heat up a little oil in a non-stick pan. Add in the salmon and fry for 3 mins on each side. Add in the marinade and a tbsp of water and simmer for a min. Remove from fire.
  3. Cook the noodle according to package. Add in the edamame, mushroom and corns at the last 3 mins. Drain everything well. 
  4. Serve the noodle and vege with the salmon and sauce.

Recipe modified from Good Food Magazine

6 comments:

Phong Hong said...

Peng, the salmon and soba looks very delicious!

Anonymous said...

Peng, when u mention rice wine, do you mean rice vinegar? Ah Moon

Peng said...

Ah moon...is rice wine 百米酒 not 白醋 rice vinegar

Anonymous said...

Oh! I added rice vinegar & still taste yummy to me. Where can I buy rice wine? Is sake consider a rice wine? Ah Moon

Peng said...

Ah Moon...not too sour? hehehe yes sake is rice wine can use this too :)

Anonymous said...

Abit sour bec I added only 2 tbsp. Taste similar to confinement vinegar pork leg. My hubby ate the most lol. Ah Moon

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