Sep 13 2008
China Girl
Simple fish paired with very fancy noodles for a high class Chinois dinner.
- Seared Salmon with Singapore Noodles
Pushing the boat out for Wednesday tea meant some proper speciality shopping this week- dried shrimp from the Chinese supermarket. My mum was telling me that ‘back in the day’ she and my dad had a couple of recipes up their sleeves that used dried shrimp so I shall have to probe them for these to use up the rest of the bag.
But back to the food. The fish was fried hot in a sugary madras rub with some garlic oil. Perfectly cooked and very balanced flavours.
And then the exciting noodles. Vermicelli (I bought normal vermicelli and then discovered it should have been rice vermicelli, d’oh!) with chinese leaf, bean sprouts, baby corn and shrimp tossed through it, along with some Chinese wine, soy sauce and more madras powder.
All served up with some Tiger (from Singapore, naturally) and some TsingTao. Excellent stuff. Felt very fancy- the sort of dish that would impress any friends that happened to have popped by. Friends: feel free to pop by for dinner (next year!) but bring your own salmon steaks.
