I think I have written that I have had a big hankering for Asian bowls. Do you like your Asian bowls with noodles or rice? The fun thing is you can have them either way. I find these bowls so comforting. The bowls can be made with so many different flavors and textures. You can use all different types of proteins from seafood, to beef, to chicken or even tofu. You can put in almost any kind of vegetables you like.
This Asian Salmon with Rice Noodles was part of my effort to use what I have in my pantry or in the fridge. I am on a mission to work through my current inventory. Do you too wonder how long some of these items have been in the house? I have been doing a pretty good job working through my pantry. The next area I need to tackle is my spice cabinet. Some of these spices have been in there a long time. I assume they have lost a lot of there potency.
In this recipe, the ingredients I wanted to work through was a big box of Gourmet Garden Stir-in-Pastes that I received from my participation in the Eat Write Retreat a few months back. This was a bloggers conference put on by Kitchen Play. These stir in pastes are the perfect ingredient for the weeknight meals or when you are just short on time. I am not being paid or anything like that to share this post and mention these products. They are simple, flavorful and a big time savor. You need to use more of them than the base ingredient but that makes sense.
I once again used Sweet Chili Sauce to marinade my fish. I love the sweet and spicy flavor you gets. I used salmon and cod for this recipe. Cod is the one white fish that has the sturdiness of the salmon. So the cod adds some additional texture to the dish. The final note on this dish is my use of rice noodles. These noodles have the perfect texture for this recipe and are traditional in Asian noodle bowls.
- 1 1/2 pounds salmon
- 1 1/2 pounds cod
- 3/4 cup sweet chili sauce
- 1 tablespoon garlic paste
- 2 teaspoons lemongrass paste
- 2 teaspoons ginger paste
- 2 teaspoons chili pepper
- 1 tablespoon grape seed oil
- 1/4 red pepper, sliced
- 1/4 green pepper, sliced
- 1 red jalapeno, sliced
- 1 shallot, sliced
- 1 pound rice noodles
- Marinate the salmon and cod in the sweet chili sauce for 1 hour.
- Heat a skillet on medium heat.
- Add the oil and heat.
- Add the shallot and cook for 1 minute.
- Add in the stir-in-pastes, mix and cook for 1 - 2 minutes.
- Add in the peppers and jalapeno and cook for 2 minutes. Remove from skillet and set aside.
- Cut the cod into 1" cubes.
- Add the fish, flesh side down, and the marinade to the same skillet.
- Cover the skillet and cook for approximately 8 minutes.
- Add back in the vegetables and cook for 1 - 2 minutes on low heat.
- Meanwhile, pour boiling water over the noodles and cook until soft - 8 - 10 minutes.
- Serve by taking a bunch of noodles and add to a bowl.
- Take a few chunks of each fish (cut the salmon after cooking) and some vegetables and place on noodles.
- Grab some of the broth that has been created in cooking and pour over fish and noodles.
The fish in sweet chili sauce marinade.
Shallots and the stir-in-paste and the peppers added.
The vegetables remove from the pan and the fish and marinade added.
Asian Salmon with Rice Noodles.