Stir fry salmon, prawn and egg

Salmon is one type of fish I really enjoy cooking and munching on. Although it is not ideal for most dishes, it does add a lovely unique and rich flavor to dishes where other fishes can not. So why not try a stir fry with some salmon?

About the dish

The dish is easy to make simple to prepare but it does require you to cook some rice beforehand. If you have any rice you have cooked previously. If you cook rice and store it in the fridge, this provides an ideal texture for stir fry.

The marinade provides a nice flavour to the whole dish and compliments the salmon very well. The addition of the prawns add a further saltiness to the dish while the rest of the flavours balance it out quite nicely.

I have added some vegetables which I had spare in the fridge. But if you want to change these vegetables to anything else you would prefer then please be my guest.

Ingredients

  • A teaspoon of my Garlic and Ginger sauce
  • 3 tablespoons of soy sauce
  • 1/2 teaspoon of white rice vinegar
  • 2 tablespoons of groundnut oil (use normal vegetable oil if you don’t have this)
  • 1 tablespoon of toasted sesame oil (use normal vegetable oil if you don’t have this)
  • 1 courgette, chopped (or a carrot if you don’t have a courgette)
  • A handful of peas
  • A few broccoli florets quartered (or a packet of mangetout, suger snap peas or baby sweetcorn)
  • 1 salmon fillet
  • A handful of prawns
  • 1 serving of boiled rice
  • 2 eggs

Firstly, the rice.  

Make the rice. Once it is cooked, set aside, leave to settle and continue the dish.

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Make the marinade

Take the ginger and garlic mix, rice wine vinegar and soy sauce and tip into a small bowl and mix together and set aside.

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Chop all of the vegetables up.

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Prepare the oil.

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Place half of the oil into a wok and turn to a high heat. If you don’t have this type of oil you can just use normal vegetable oil.

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Now the ground nut and sesame oil gives that extra nutty flavour to the dish. It is used in a lot of oriental cooking and can make the dish really stand out without adding too much salt. However for this dish it doesn’t matter too much because we have made a marinade.

Next place the vegetables and the salmon into the wok.

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Cook on a high heat, and make sure the salmon is cooked on all sides. Cook for around a minute on each side.

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Roll the salmon over and remove the skin. This should be easy to do after cooking it for a few minutes. When you have done this the salmon will begin to break away. At this point add in the prawns.

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Ensure it is fully cooked. Add the rest of the oil to the dish, move all the ingredients to one side. Break and add the 2 eggs in the space you have just made.

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Mix up the eggs so they are scrambled in the wok.

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Now mix the eggs in with rest of the ingredients and then add the rice. Stir the rice through the dish.

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Once you have done this, take the marinade  you made earlier and pour it in. Add more soy sauce if needed.

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Cook for a few minutes and then turn off the heat and serve.

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Season to your liking and enjoy.

 

 

 

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