EmJay and I love oriental food, the only problem I have is an allergy to shellfish so we are really cautious on going out to eat as you just never know what may be used in restaurants. Don’t get me wrong, we still go to places that serve shellfish, I’m just a little more cautious. We wouldn’t go out of our way to go to a seafood only restaurant but we do still try and hunt out the best places to eat. Sticks and Sushi is one of our favourites, we’ve only eaten there once but the variety of vegetarian sushi and meats on sticks is great, I’ll definitely right up a review if we go there again!
Back to topic! I love to create my own oriental recipes, without the use of fish sauce and shrimp paste to ensure that I am able to eat it.
One of the main courses I started with was stir fried vegetarian noodles, my mum used to make an Indian version called Hakka noodles when I was younger using Maggi noodles with onions, peppers, carrots and vegetables. This version, although delicious was never authentic oriental food for me, its always just taste like Indian noodles.
Having our own home has meant I can fill my kitchen pantry up with soy sauce, kecap manis and all things oriental which has meant I can experiment to my hearts content!
I bought an Itsu cookbook which has really opened my eyes to clean, simple flavours that are a joy to put together and eat. The great thing about recipe books for me as that they give you a base which you can then adapt your own taste. This recipe is no exception, it’s a delicious take on the teriyaki flavours. EmJay even went as far to say this is the best salmon dish that’s not curry that I’ve ever come up with!
Sesame crusted salmon is perfect on it’s own, we served it with egg fried rice but you could do it with some crushed new potatoes or stir fried veges and noodles if you fancy!
You can find the recipe here.