Ian Gibbs, head chef at the Kings Arms in Christchurch, has forged his career by working in some of the most respected establishments in the UK.
Here is his take on an oriental favourite.
Seared Asian salmon, stir-fried vegetables and crispy noodles
Serves 2
Ingredients
- 1 red, yellow and green pepper, finely sliced
- 100g beansprouts
- 50g sliced water chestnuts
- 1 courgette, finely sliced
- 50g mange tout, finely sliced
Combine the following ingredients and blend:
- 50ml soy sauce
- 50ml sesame oil
- 50g pickled ginger
- 50g finely diced shallot
- 1 clove garlic, crushed
- 1 nest of egg noodles, blanched in boiling, salted water for two mins
- 2 x 170g fillets of salmon
- 10ml vegetable oil, plus additional vegetable oil to fry the noodles
Place a non-stick frying pan on the stove to get hot. Add the vegetable oil and sear the salmon fillets until golden on one side, carefully turn over then place the pan in the oven at gas mark five (190 degrees Celsius) for six minutes.
Meanwhile place a pan of oil on the stove, when moderately hot place the cooked noodles in the pan and crisp fry until golden brown, remove and drain on some kitchen paper.
Put a wok on the stove and again get hot, add four tablespoons of the soy dressing to the pan and add all the finely sliced vegetables and stir fry for two minutes.
Remove the salmon from the oven and plate. First place the stir-fried vegetables in the centre of a large plate.
Then place the salmon on to the vegetables and put the crispy noodles on top of the salmon.
To finish, dress the plate with a little of the remaining dressing.
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