Recipes
Yummy Thai Goodness Bowl - Michele Chevalley Hedge
Ingredients
- 4 Medium zucchini, spiralled or 2 x 400gm packets - I get mine from Coles
- Sea salt
- 1 Birds eye chilli, seeded and thinly sliced
- 1 x 185 gm jar laksa paste
- 2 x 400 ml tins coconut milk
- 4 chicken thighs, diced
- 1 bunch of boy chow or Gai larn, thinly sliced
- 400 gm green beans, trimmed and finely chopped
- Basil leaves for garnish
Method
- Sprinkle the spiralled zucchini with sea salt and set aside while you make the soup.
- Combine chilli, laksa paste and coconut milk in a medium saucepan and bring to a simmer. Add chicken and cook over low heat for 6 mins or until the chicken is cooked through. Add the vegetables and cook for another 3 minutes until tender.
- Add the spiralled zucchini the pot and bring back to a simmer. Taste and season with salt if necessary. Top with basil leaves to serve.
Miso-Glazed Salmon
Ingredients
2 tablespoons white miso paste
3 tablespoons boiling water
3 tablespoons pure maple syrup
1/4 cup sesame oil
1/4 cup grated ginger
4 x 175 gm salmon fillets, skinless
1 tablespoon tamari
4 cups Asian greens (bok choy, choy sum, broccolini)
1/2 cup coriander
1 bird's eye chilli, thinly sliced
Method
Preheat the oven to 180c (160c fan-forced). Line a baking tray with baking paper.
Place the miso paste in a large heatproof bowl, pour in the boiling water and whisk to make a thin paste. Add the maple syrup, w tablespoons of the sesame oil and half the ginger and whisk again to combine. Add the salmon to the bowl and rub the glaze into the fillets. Set aside to marinade for at least 15 minutes (the longer the better).
Spread out the salmon on the prepared tray and spoon over the remaining glaze. transfer to the oven and bake for 10 minutes or until the fish is cooked through.
Meanwhile, combine the tamari and remaining sesame oil and ginger in a large frying pan over medium heat. Add the greens and toss for a few minutes or until cooked to your liking.
Divide the salmon and greens among serving plates and garnish with coriander and chilli.
I love this dish for it's simplicity and taste. I wish I could take the credit for it but that goes to Michele Chevally Hedge.
You can check out more of her recipes in her book "Eat, Drink & Still Shrink"