Donna Hay's Ginger Chilli Salmon with Noodles with 2010 Nōble Red
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Donna Hay's Ginger Chilli Salmon with Noodles with 2010 Nōble Red

  • ¼ cup (60ml) kecap manis (sweet Indonesian soy sauce)
  • 2 cloves garlic, crushed
  • 3cm piece (15g) ginger, peeled and finely grated
  • ½ cup (125ml) water
  • 1 tablespoon dried chilli flakes
  • 1 tablespoon sea salt flakes
  • 4 x 180g salmon fillets, skin removed
  • 1 tablespoon vegetable oil
  • 200g Swiss brown mushrooms, halved
  • 200g dried rice noodles, cooked
  • 1 cup coriander (cilantro) leaves

Place the kecap manis, garlic, ginger and water in a bowl and mix to combine. Set aside. Place the chilli and salt on a tray and mix to combine. Press both sides of the salmon into the chilli salt to coat. Slice each fillet into 1cm-thick pieces. Heat the oil in a large wok or non-stick frying pan over high heat. Add the salmon and cook, in batches, for 1 minute each side. Remove from the pan and set aside. Add the mushroom and cook for 2 minutes. Add the sauce and cook for 4 minutes or until the mushroom is tender. Top the noodles with the salmon, mushroom and coriander to serve. Serves 4.

Wine Match: Matariki 2010 Nōble Red

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