Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 16
ОглавлениеHOISIN MARINATED SALMON + CHILLI SOY TENDERSTEM BROCCOLI
The combination of hoisin and fish works here because of the meatiness of the salmon.
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
2cm piece ginger, grated
2 garlic cloves, finely chopped
1 red chilli, roughly chopped
4 salmon fillets, skinned (about 175g each)
Stir together the soy sauce, hoisin sauce, vinegar, olive oil, lemon juice, ginger, garlic and chilli in a large bowl. Add the salmon and leave to marinate in the fridge for at least 15 minutes and up to 1 hour.
Preheat the oven to 220°C/gas mark 7. Arrange the salmon fillets in a single layer on a roasting tray lined with baking paper. Roast for 15 minutes (the fish should still be pink in the centre). Serve with chilli soy tenderstem broccoli and steamed jasmine rice. SERVES 4
CHILLI SOY TENDERSTEM BROCCOLI
100ml soy sauce
2 tablespoons Chinese black rice vinegar
2 tablespoons light-flavoured oil
1 red chilli, finely chopped
1½ teaspoons caster sugar
1 tablespoon lime juice
500g tenderstem broccoli, trimmed
Place the soy sauce, vinegar, 1 tablespoon of the oil, chilli, sugar and lime juice in a bowl and stir well. Tip the remaining oil into a saucepan of boiling salted water and blanch the broccoli for 30 seconds, until tender but still crisp and bright green.
Drain and arrange on a warm serving platter. Pour over the dressing and serve immediately.
STEAMED RICE
400g long-grain white, jasmine or basmati rice
600ml water
Rinse the rice in a fine sieve, preferably until the water runs clear, and drain well. Put the rice and water in a large saucepan with a tight-fitting lid. Bring to the boil, put the lid on the pan, reduce the heat to low and cook for 12 minutes. Turn the heat off and leave to stand for 10 minutes.
Do not remove the lid at any time during the cooking and standing process. Serve immediately. SERVES 4
