I spent two days alone on my sofa last week due to medical reasons. I called fast food delivery twice for lunch and L bought the packed food for dinner. On Friday evening, L woke me up by phone informing me that he won’t be coming back for dinner. That was such a bad news because I was so reluctant to call another delivery to settle my dinner. I left the sofa and started searching stuffs in my fridge.
I got some salmon fillets that stocked up by L and some leftover fresh bok choy from the party. That was enough for a reasonably nice dinner for myself and more importantly, it would be easy and simple.
L changed his mind after he knew about my dinner plan. He decided to come home and gave me that ultimately cute smiley face at the end of his message. So I got to cook for two instead of him buying dinner back home. Anyway, I could never resist that silly smiley face from him. The meal portion was just fine for me but L had to finished my leftover McDonald chicken nuggets and corn cup as his appetizers. Hah.
On the next day, L excitedly proposed to prepare fish & chips for my dinner. I raised my eyebrows in doubt because I often ended up in the kitchen cooking with him even though he suggested to cook by his own. That was just not my day to cook again with my migraine and definitely not a day for fish & chips. I turned him down. L didn’t give up and proposed his plan again on Sunday morning while I was still in bed. That was the first time L took care of everything in the kitchen including cleaning up the first round mess even I was at home. I wandered to the kitchen to check on him time to time while doing the housework. It was quite fun to see L surrounded by the flour, breadcrumbs, spices powder, celery and the hot fryer. He definitely got a little bit stress out in checking his potatoes while figuring out the correct order to coat the fillet. He sweated like he just had a run in the morning.
L cooked a complete meal for me, with vegetable sides and potato wedges. I was so impressed that he managed to get rid of the unpleasant taste of Sutchi fish with his way of marination. If I knew he could do that, I wouldn’t have rejected his Sutchi fillet fish & chips proposal for so many times.
A pan-seared salmon for him, a fish & chips for me. I think I had a pretty good weekend despite of my illness.
Pan-seared salmon with bok choy
Print recipe
| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Fish |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
Ingredients
- 2 salmon fillets
- 1-2 head bok choy
- 4 cloves garlic
- 1 cube ginger (in 2cm thickness)
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- a pinch of salt
- 2 lemon wedges (for garnish)
Directions
| Step 1 | |
| Line the washed salmon fillets in a plate. Mix the soy sauce and sesame oil well before adding it to the fillet. Use a fine grater, grate the ginger and 2 cloves of garlic on top of the fillet. Sprinkle the salt all over on both side of the fish. Turn the fillet over for a few times to make sure they have coated well with the liquid mixture and the grated garlic and ginger. | |
| Step 2 | |
| Finely chop the leftover garlic. Heat the oil in a non-stick frying pan, add the garlic into the pan and cook for 30 seconds to 1 minutes, add the bok choy and fried for 2-4 minutes. Season with salt to taste. Turn off the heat and set the bok choy aside. | |
| Step 3 | |
| Heat 1 tablespoon of oil into a non-stick frying pan at high heat. Reduce the heat to medium heat and add the marinated salmon fillet into the pan. Cook the fillet for 2 minutes and turn the fillet over, cook for another 2 minutes. The salmon is done when it flakes when you test it with a fork and it is slightly pink in the center of the fillet. | |
| Step 4 | |
| Plate the salmon on top of the fried bok choy. Served warm with lemon wedges. | |
Fish & chips
| Serves | 3 |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Total time | 45 minutes |
| Allergy | Egg |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
Ingredients
- 3 Sutchi fish fillet
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika powder
- 2 eggs (beaten)
- 1 lemon
- 100g all purpose flour
- 11/2 cups breadcrumbs
- 2 tablespoons vegetable oil
Directions
| Step 1 | |
| Juice half of a lemon and add to the washed fish fillet. Let it marinate for at least 10 minutes. Drain the lemon juice. | |
| Step 2 | |
| Preheat the Airfryer at 170C. Mix the garlic powder, onion powder and paprika powder well. Coat the fish evenly with the powder mixture. | |
| Step 3 | |
| Coat evenly the fillet with the flour, then into the egg wash and lastly with the breadcrumbs. | |
| Step 4 | |
| Drizzle the fillet with oil and cook in the Airfyer for 10 minutes or until golden brown. | |
| Step 5 | |
| Serve with fries, vegetable sides and lemon wedges. | |
Note
We use an Airfryer in this recipe, each fillet was cut into half to fit into the fryer basket and the fish was cooked in two batches.
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