On 29 october, I shared a method for cooking up a satisfying stir fry without a jar of sauce or a complex recipe. Here is another way to do it, using the ‘holy trinity’ of spices, as Sian calls them in her comment.
Cauliflower and salmon may not be a common stir fry combination, but it was pretty yummy! I often use tinned fish in stir fries, as it’s a wonderfully cheap, healthy and convenient ingredient.
- Soy sauce, sesame oil and Thai fish sauce aren’t cheap, but they can flavour tonnes of dishes, and they last for a long time.
- Fresh spices can be stored in the fridge, however, they can also be chopped and frozen until needed. They defrost very quickly in hot water.
- 2 shallots
- 1 carrot
- 3/4 of a cauliflower
- 1 pepper
- 2 cans of salmon
- 1 chilli
- 2 cloves of garlic
- 1 slice of ginger
- cooking oil
- Thai fish sauce- you can use soy sauce or sesame oil instead if you prefer
- Chop the pepper, cauliflower and shallots and cut the carrot into thin strips. Open the cans of salmon.
- I Chopped the chilli, ginger and garlic, but you can grate the ginger or crush the garlic. If you're new to fresh spices, just use a little of each, and see what it's like.
- Now heat a little oil in a large frying pan or wok. When it's hot, add the spices and stir them until they are smelling aromatic.
- Now add the vegetables, hardest first. As they start to soften, add another vegetable. Add more oil, or a little water, if it starts to get dry.
- When all of the vegetables are smelling good and starting to cook, stir in the salmon and a little water if necessary.
- Now stir in your condiment of choice. I opted for Thai fish sauce, as it is a fish stir fry. You may also wish to add some more water so there's enough to form a nice sauce. Turn the heat down, and cover with a lid or baking tray.
- Now you can cook rice or noodles to serve it with.
- A stir fry isn't called so for nothing! Make sure you keep an eye on it.