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Food can bring us comfort in the most challenging of times—so why not turn to Canberra’s vibrant chef community for inspiration?
In partnership with local grocery delivery company Alpha Fresh, we asked some of Canberra’s most inspirational chefs to give us their staple recipes for lockdown—complete with shopping lists!
First up is Andrew Duong of Miss Van’s, Lazy Su and Baby Su fame. While he’s served up some of Canberra’s most exciting fusion cuisine over the years, today he’s taking things back to (delicious!) basics with this salmon bowl recipe that’s perfect for a #WFH lunch or deliciously fresh dinner.
Pro tip: Keep an eye out for when Miss Van’s relaunches later this year…we can’t wait!
SALMON AND SPRING VEGETABLE NOODLE BOWL WITH GINGER SHALLOT SAUCE
This is a quick and simple staple sauce in my household. An adapted version of a sauce commonly served with Hainan style chicken rice, I use it mixed through noodles, or dressed over grilled proteins or steamed vegetables.
Tip: I like to make a double batch and save the leftovers to repurpose later in the week.
Time: 30 minutes
For the sauce
- 2 cups thinly sliced shallot (white and green of stalk, about eight stalks)
- 1/2 cup finely minced ginger (approx 65gr)
- 1/3 cup neutral oil (vegetable/canola, peanut, avocado)
- 2 tsp Maggi seasoning (or any light soy sauce)
- 1/2 tsp cooking salt, or more to taste
For the noodle bowl
- 2 x serves Singapore noodles
- 2 x Atlantic salmon fillets, cooked to your liking
- Vegetables to top, I’ve used steamed bok choy, sugar snap peas and radish
In a large heatproof bowl, add the shallot, ginger, soy sauce and salt, mix well. Heat oil until hot and smoking and slowly pour over ingredients in bowl.
Be careful with this step as the ingredients will splutter with the addition of hot oil. Be sure to put tea towels under your mixing bowl, or do it on a stovetop. Stir sauce mixture and set aside.
For this dish, I’ve pan-fried Atlantic salmon to medium-rare, and blanched-off seasonal spring vegetables in the same pot when preparing the noodles.
Drain noodles and mix with 2/3 of the ginger shallot sauce. Serve in your favourite eating vessel with salmon and steamed vegetables layered on top.
Dress each piece of fish with the remaining sauce.
This recipe can be adapted to use any proteins you prefer or have handy in your fridge. Think: grilled steak, poached chicken breast, tofu or prawns.
This works the same way for any vegetables you prefer or have handy—it’s a great “clean out” the vegetable crisper dish.
In lieu of fresh Singapore noodles, any dry packet noodles or pasta works just as well. Leftover ginger shallot sauce can be kept refrigerated for up to a week.
- Shallot bunch x 1
- Ginger 100gr x 1
- Steamed Singapore noodles packet x 1
- Huon Atlantic salmon fillets Fresh Skin On x 1
- Radish bunch x 1
- Sugar snap peas punnet x 1
- Bok choy bunch x 1
Want to make it easy for yourself? Order all these ingredients and more direct to your door via Alpha Fresh, with next day delivery.
Head to shop.alphafresh.com.au to order now