My sister recently got me some new ’scanpan’ gear – a wok and a grill pan. They’re great! I love being able to barbeque in winter without having to die of frostbite. And one of the most beautiful sites in any kitchen or on any table is grill lines.
Fish
1 500g salmon fillet, halved length ways into two narrow fillets.
200ml light soy sauce
4 tablespoons shaved palm sugar (preferably the brown sort).
Put the palm sugar in a mortar and pestle, add 1 tablespoon soy sauce and pound until soft. Add the rest of the soy sauce. Taste: make sure it’s balanced – neither too sweet, nor too salty. If it is one or the other, adjust with either more soy sauce (salt) or sugar (sweet). Put salmon in a bowl, mix with marinade, and cover with cling wrap. Marinade for 30 minutes (or whatever you have time for).
Preheat oven to 220C. Heat a grill pan (or oven suitable fry pan) on stove with some oil, until very hot. Fry salmon skin side down for 1-2 minutes, then turn. Put grill pan/fry pan in oven for about 15 minutes or until salmon is cooked.
Broccoli
1 bunch chinese broccoli, washed and cut into 10cm chunks.
Vegetable oil
4 spring onions, cut into 5cm chunks
4cm piece of grated ginger
3 garlic cloves
3 tbs oyster sauce
1 1/2 tbs light soy sauce
1 tbs Shaoxing rice wine
1 teaspoon honey
1 1/2 teaspoons sesame oil
125ml water
3 teaspoons cornflour.
Place broccoli in a large bowl and cover with boiling water. Let stand for 2-3 minutes, then drain. Mix sauces, honey, sesame oil, water and cornflour. Heat oil, fry garlic, ginger, spring onions for a couple of minutes. Add sauce mixture. Cook for a couple of minutes. Serve.
Serve on rice. Dish serves 2.
