|Sat Fat 3.3g||16%|
Preheat the oven to 220°C/200°C fan.
First make the potato noodles. Use a spiralizer set to the largest setting possible (if you have a choice) to make the noodles. Wrap them in a kitchen towel and squeeze to remove any excess moisture. Tip them onto a lined baking tray and drizzle with sesame oil. Sprinkle chilli flakes, salt and pepper and massage into the noodles. Place into the oven and roast for 15 minutes. Remove when ready.
Heat the garlic oil in a large frying pan. Add the ginger and toss briefly before adding the salmon and cooking for 3 minutes on each side. Remove from the pan and set aside.
Add the pak choi to the pan and as soon as it’s slightly wilted and charred, add the noodles and sauce and toss to coat. Use tongs to divide the noodles between two plates and serve the salmon fillet on top. Drizzle with any extra sauce and top with coriander leaves and chopped up chilli (if using).
300g smooth potatoes (such as Desiree)
1tsp sesame oil
1 pinch of chilli flakes
½tbsp garlic oil
2cm piece of ginger, thinly sliced into threads
2 salmon fillets
2-3 pak choi, cut lengthways into halves or quarters
For the sticky sauce
2tbsp light soy sauce
2tbsp rice wine vinegar
1tbsp maple syrup (or honey)
To garnish, coriander leaves and chopped chilli
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Cast your chips aside in favour of the roast spud in this twist on the traditional Fish 'n' Chip recipe.
This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!