- 3 King Oyster mushrooms, sliced lengthways (around 3mm thick)
- ½ cup sweet soy sauce (kecap manis)
- 2 tablespoons of Shaoxing rice wine
- 1 tablespoon of lemon juice
- 100ml vegetable, fish or chicken stock
- 4 salmon fillets (with or without skin; check for scales and bones)
- 4 tablespoons of grapeseed or peanut oil
- ½ tablespoon of garlic, minced
- ½ tablespoon of ginger, minced
- One bunch of fresh asparagus, trimmed
- 100g sugar snap peas, trimmed
- 100g baby corn
- One packet of fresh Hokkein, Singapore or egg noodles
- Fresh coriander, to garnish
- Heat two frying pans - one on low heat, one on medium - and one pot of salted water (at least three cups) with a steamer.
- Combine the sweet soy sauce, rice wine and lemon juice in a small jug or measuring cup. Pour three tablespoons of the sweet soy mix over the sliced mushrooms and toss gently to coat. Set them aside to marinate
- Meanwhile, heat two tablespoons of oil in the hotter frying pan. Pat the salmon fillets dry with a paper towel – this will give you a better sear – and season with a sprinkle of salt. Over medium heat, sear the salmon on all sides (skin side first) for a total of about three minutes, then set aside on paper towel.
- While the salmon is searing, heat a tablespoon of oil in the other frying pan over low heat. Drain the marinade off the mushrooms into a small bowl and pat them dry with paper towel. Fry the mushrooms in the other pan over low heat, turning once. Keep them warm in the frying pan over low heat until ready to serve.
- In the pan you used to sear the salmon, heat a tablespoon of grapeseed or peanut oil over medium heat. Add the garlic and ginger and fry until fragrant. Add the rest of the sweet soy mix from the jug and lower the heat. Add the stock and stir. Cook for about two minutes. The mix will bubble and thicken – if it becomes syrupy, add a tablespoon of water.
- Place the snow peas, corn and asparagus in the steamer over the boiling water.
- Return the salmon to the pan with the sweet soy glaze, turning the fillets gently so they are coated. Cook on low to medium heat until the fillets are warm and cooked through (no longer than five minutes).
- Remove the vegetables from the steamer, season with a pinch of salt and set them aside, covering to keep warm. Put the noodles in a bowl, separate gently and pour the water from the pot over them until covered. After three minutes, drain the noodles, separate them gently and toss them in the reserved sweet soy marinade.
- To serve, plate the noodles, top with the mushrooms, asparagus and salmon, then garnish with the vegetables and fresh coriander leaves.
Brands and product used
- ABC - Sweet Soy Sauce