Project Description

CHINESE FIVE SPICE
SALMON

OUR FAVOURITE

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.

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