Simple Midweek Suppers: Spicy Asian Salmon And Chilli Meatballs

Spicy Asian Salmon Parcels

The salmon, baked in foil, steams in its juices. Trout fillets work well in this dish too.


Serves: 2

Prep time: 10 minutes

Total time: 25 minutes


400g pack fresh egg noodles

2 pak choi

2 skinless salmon fillets

2 teaspoons peeled and grated root ginger

1 red chilli, deseeded and finely sliced

3 tablespoons toasted sesame oil soy sauce, to serve

  1. Pre-heat the oven to 180 degrees C. Divide the egg noodles between 2 large pieces of kitchen foil and place on a baking tray.
  2. Cut the pak choi into thin wedges and divide between each pile of nodles, top with a skinless salmon fillet.
  3. Scatter each with a teaspoon of the ginger and half the chilli. Drizzle the toasted sesame oil over the fish.
  4. Fold the foil over and pinch the edges together to make a parcel. Bake for 15 minutes. Serve hot, drizzled with soy sauce.

Also try

Crispy cod burritos

Pre-heat the oven to 150 degrees C. Tip 1 x 128g bag tempura batter mix into a bowl and add a pinch of dried chilli flakes. Whisk in 150ml of cold water until smooth. Add 300g skinless, boneless cod fillet, cut into 2cm-wide pieces, season, add to the batter and turn to coat. In a deep pan heat 5cm of sunflower oil to 180 degrees C, or when a small cube of bread turns golden in 60 seconds. Fry the fish in batches for 4-5 minutes or until crisp, turning occasionally. Drain on kitchen paper. Meanwhile, wrap 8 plain flour tortillas in foil and warm in the oven for 10 minutes. Divide the fish among the tortillas with avocado slices and tomato wedges. Add fresh coriander, a pinch of chilli flakes, a squeeze of lime and a dollop of soured cream, before serving.

Also try

Brown butter radishes is a super vegetable option also.


Chilli bean meatballs

Turn ordinary mince into something special with a few extra ingredients and spices

Serves: 4

Prep time: 15 minutes

Total time: 45 minutes


1 tablespoon of sunflower oil

1 large onion, peeled and finely chopped

1 red and 1 green pepper, deseeded and diced

Half a tablespoon of hot chilli powder

Half tablespoon of ground cumin

1 x 390g carton of chopped tomatoes

300ml beef stock

400g beef mince

50g fresh breadcrumbs

1 x 410g tin of kidney beans drained and rinsed

225g basmati rice

1 x 150ml pot soured cream

  1. Heat the oil in a casserole and fry two-thirds of the onion with the peppers for 5 minutes until golden. Stir in the chilli powder and cumin and cook for 30 seconds, then add the chopped tomatoes and stock. Simmer uncovered for 10 minutes.
  2. Meanwhile, mix the remaining onion with the beef mince, breadcrumbs and some seasoning. Shape into 20 meatballs.
  3. Brown the meatballs in a non-stick frying pan. Add the browned meatballs to the sauce, along with the kidney beans, and simmer covered, for 15 minutes.
  4. Meanwhile, cook the rice according to pack instructions. Season the meatballs and sauce, and serve on a bed of rice with sourced cream and a sprinkling of chilli powder.

Jules is a 23 year old student living in Phoenix Arizona. When Jules isn’t writing about luxury worldwide travel, she loves to experiment in the kitchen and her favourite recipe of the moment is butterflied chicken with aioli.

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