I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday 14 February 2016

Salmon with Ginger and Mushrooms แซลมอนผัดขิง.





Salmon with Ginger and Mushrooms.

This is an unintentional fusion. I had been planning a Thai dinner party but the salmon appeared unexpectedly and needed using up.. The herbs and vegetables had already been prepared for the other dishes, and there were some left, hence how the dish came about.

In a wok, fry
-roughly 1 clove garlic,
-roughly 3cm finely sliced, ginger,
-roughly 1 onion, cut into large chunks,
-roughly 1/2 sliced pepper.
Cook, stirring on high heat until the vegetables have softened, add
-roughly 250g sliced Shitake mushrooms, add
-seasoning-oyster sauce, (adjust according to your taste),
                   -soy sauce (adjust according to your taste),
                   -1tsp sesame oil.

At the same time, in a frying pan, on high heat, fry
-2x250g salmon steaks, seasoned with salt/pepper, skin side down.
Cook the steaks on all sides to your liking.

To serve.
Spoon the mushroom stir fried on to a serving dish.
Top with salmon steaks.


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