Salmon and Lemongrass Satays with Udon Noodles and Lemongrass Broth

Salmon Satay

12 small salmon fillets in 50-60 gm portions
12 satay sticks

Asian Spice Crust

2 tablespoon rice flour
1 teaspoon Fresh As ginger
1 teaspoon Fresh As garlic
2 teaspoon Fresh As lemongrass
½ teaspoon Fresh As chilli
½ teaspoon tumeric powder
1 teaspoon quality curry powder
1 teaspoon ground coriander

Combine all crust ingredients together.

Coat the salmon pieces in the spice crust. Place the salmon portions on the bamboo skewers. Heat a frying pan to a medium heat and coat with peanut oil. Sear salmon pieces on both sides over a medium heat. Make sure the salmon stays pink in the middle.

Udon Noodles

120 gms udon noodles
1 red chilli finely sliced
10 mls fish sauce
1 spring onion finely sliced
10 corriander leaves finely sliced
10 mint leaves finely sliced
10 basil leaves finely sliced
2 teaspoon peanut oil
Salt and pepper

Cook the Udon noodles until al dente. Toss with all the other ingredients and season with salt and pepper.

Lemongrass Broth

1 litre chicken stock
10 gms pickled ginger
1 tablespoon pickled ginger juice
50 mls fish sauce
50 mls sweet chilli sauce
1 pinch saffron powder
100 mls light soy sauce
1 small bunch coriander with roots roughly chopped
1 tablespoon Fresh As lemongrass
2 tablespoon lime juice
4 kaffir lime leaves
1 small stalk Vietnamese mint

Combine all the ingredients in a large saucepan and bring to the boil. Reduce the heat and simmer gently for about 30 minutes to allow all the flavours to infuse. Turn off the heat and rest for 1 hour. Pass the broth through a fine muslin cloth or coffee filter. Discard the flavourings.

Fried Peanuts (optional)

Peanut oil for frying
½ cup raw shelled peanuts finely diced
½ red onion finely sliced
½ teaspoon Fresh As garlic
¼ teaspoon Fresh As chilli
Sea salt for seasoning
2 teaspoon freshly chopped coriander

Heat peanut oil in wok to approx. 170 deg C. Fry off peanuts and red onion to golden brown. Remove the nuts and onions from the oil with a slotted spoon and place on paper towels to drain. Sprinkle over the remaining ingredients.

To Assemble

Pan fry the salmon.
Place noodles in individual bowls and top with salmon.
Pour around hot lemongrass broth and sprinkle with
fried peanuts.

Each part of this recipe can be prepared and served separately for a simpler meal idea or altogether for something more elaborate.