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Members' Recipes Archive

October 2005
Salmon Satay with Sticky Rice Cakes and Cucumber
Andy Lynes

Salmon Satay with Sticky Rice Cakes and Cucumber

By: Andy Lynes

I 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.

Ingredients:

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
Satay skewers
Half a cucumber, thinly sliced
175 g sticky rice, cooked as per packet instructions and formed into cubes or balls

Instructions:

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

 

Author: Andy Lynes Email:


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