Salmon Satay with Sticky Rice Cakes and Cucumber
By: Andy LynesI first discovered the delights of satay in the early 90s while visiting my brother, who was at the time living and working in Malaysia. We had a great time comparing numerous versions of the snack from hawker stalls and restaurants around Kuala Lumpur and Penang. As I recall, we found only one disappointing example during the entire three-week stay.
We only encountered versions made with beef or chicken, but here's a variation using salmon. I've substituted the usual accompaniment of peanut sauce for a dipping sauce made from the marinade, which I think works better with the more subtle flavour of the fish.
Serves 4 as a starter or 2 as a light lunch.
50 ml dark soy sauce
50 ml light soy sauce
Juice of 1 lime
1 small red chili, finely chopped
1 tsp Muscovado or palm sugar
Thumb-sized knob of ginger, grated
1 fat clove of garlic, smashed to a paste
1 tsp ground cumin
300 g skinned fillet of salmon, cut into long ¼-inch-thick slices
Half a cucumber, thinly sliced
175 g sticky rice, cooked as per packet instructions and formed into cubes or balls
1. Marinate the salmon strips in the combined soy, lime, chili, Muscovado sugar, ginger, garlic and cumin for 30 minutes.
2. Remove the salmon and thread onto the skewers. Place under a hot grill and cook for 3 minutes, turning once.
3. Bring the reserved marinade to the boil in a pan and reduce slightly.
4. Accompany with the cucumber and rice, and serve the reduced marinade as a dipping sauce.
© Recipe copyright 2005 Andy Lynes