4
10 min
15 min
Stove Top
WHAT YOU NEED
- 1/2 pkt (11 g) Chinese spice
- 500g (4) Salmon fillets
- 200 g potato, cubed
- 100 g pumpkin, peeled & chopped
- 100g green beans
- 2 tbsp soy sauce
- 2 tsp miso paste*
- 1 tbsp rice wine vinegar
HOW TO MAKE
Marinate salmon with spice, soy, miso, vinegar and 1 tbsp olive oil. Rest 10 min.
Peel and chop pumpkin and potato, steam for 15 min. Mash with butter and a dash of salt & pepper.
Saute salmon 3 min on each side, steam green beans 5 min.
HOW TO SERVE
Serve with mashed potato and pumpkin, beans & garnish with fresh parsley
HINTS & TIPS
SIDES & CONDIMENTS
Asian stir fry greens*:
100 g broccolini,
2 bok choy,
1 fresh chilli,
1 tbsp sesame seeds,
1 tbsp sesame oil,
2 tbsp soy sauce,
2 tbsp maple syrup
Saute greens with chilli, sesame oil, soy sauce and maple syrup and sprinkle with sesame seeds.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
swap beans for fresh sliced fennel
REDUCED MEAT: 250g Salmon filets + 250g eggplant slices or cauliflower steaks
ALTERNATIVE
miso paste* can be left out if not available
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ORIGINS
The traditional dish was created during the Three Kingdoms Period from 200-280 AD as a warming meal cooked in a spiced stock over hot coals for the cold winter months. Loved for many generations to follow, including the Emperors of the Qing Dynasty, this special Chinese dish is still a staple worldwide today.
