I love blackened fish with Asian flavours. This is my take on a tasty dish with some lovely sides of stir fried greens and rice flavoured with coconut and star anise. Super quick and simple to prepare. You will need a griddle to get the stripey charred look, or just use a standard heavy based frying pan. Note that the fish requires marinading, so this is a prep ahead meal.
- 2 Salmon fillets
- 2 Tsp Coconut Oil
- 1 inch Fresh ginger, grated
- 1 Tbsp Soy Sauce or Tamari
- 2 Tsp Honey
- 1 Garlic clove crushed
- The Vegetables:
- 150g Sugar Snap peas
- 150g Broccoli Heads
- Any other vegetables that you like to stir fry
- 5 cm piece of fresh root ginger, peeled and finely grated
- 1 garlic clove, finely grated
- 30ml sesame oil
- Couple of drops of fish sauce
- 200g Rice
- Half a tin of coconut milk
- 2 Star Anise
- Crushed roasted cashews
- Chopped fresh coriander
Marinade the salmon in the garlic, ginger, soy sauce and honey for around an hour. Chop up your sugar snaps lengthways and head your broccoli, prep any other veg you want to use.
Make up a dressing using the sesame oil, garlic, fish sauce and ginger. Pop the veg in a bowl and work the dressing through with your hands so the veg is covered. Roast a handful of cashews in a pan over a medium heat until they gently brown. Set to one side.
Measure out your rice and place in a saucepan with the coconut milk and however much water you need to make it up to the packet instructions. Add the 2 star anise. Pop it on to cook according to the packet instructions.
Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, then add the coconut oil. When the oil begins to smoke turn the heat down slightly. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back up and cook for 3 minutes. Make sure you have the extractor on as it does smoke quite a bit! Use a spatula to turn the salmon to the other side - you should have a blackened top. Turn the heat down to a medium and cook the salmon until the skin becomes crispy, about 5 to 6 minutes. When you turn the salmon over, heat up a teaspoon coconut oil in a wok or large stir fry pan and pop in the marinated veg. Cook over a high heat for about 5 minutes moving around the pan continuously. Check the salmon, if it is cooked through, turn the heat down to a low while finishing off the veg, then remove the salmon from the pan and serve up on a warmed plate with the veg and rice. Sprinkle the crushed cashews over the rice and sprinkle chopped coriander on top of the salmon and veg. Absolute bliss!
If you like this type of food, try my Super Nutty Stir Fry recipe.