FAST ED’S KITCHEN
PACKED WITH HEAT AND SPICE, THIS VIBRANT VEG DISH IS CLASSIC BASQUE COMFORT FOOD
“SAY SEE YA TO SPUDS AND HI TO THE VEGIE FRY – CUT CARROTS, PARSNIPS AND PURPLE SWEET POTATO INTO CHIPS, TOSS WITH OIL AND SALT, THEN BAKE!”
SALMON GADO GADO
Preparation time 15 mins
Cooking time 10 mins
Serves 4
500g salmon fillet, boneless, skinless, diced
1 Tbsp sesame oil
2 cups green beans
120g rice vermicelli noodles
4 cups wombok, shredded
2 Lebanese cucumbers, cut into matchsticks
1 red onion, sliced
2 cups bean sprouts, trimmed
2 cups mixed Asian herbs (mint, coriander and Thai basil)
1 cup roasted peanuts, chopped
4cm piece ginger
4 cloves garlic
1 green chilli
Juice of 2 limes
2 Tbsp palm sugar
2 Tbsp light soy sauce
Prawn crackers and fried shallots, to garnish
STEP 1 Mix salmon with sesame oil, then set aside. Blanch beans in boiling salted water until just tender, then refresh in iced water and split lengthways. Cook rice vermicelli noodles in boiling salted water until tender, then drain and refresh in iced
