Description
Sweet chili sauce marinated salmon and cod with vegetables cooked in Gourmet Garden’s stir-in-pastes, all served over rice noodles.
Ingredients
- FOR THE SEAFOOD MARINADE:
- 1-½ pound Salmon
- 1-½ pound Cod
- ¾ cups Sweet Chili Sauce
- FOR THE VEGETABLES AND NOODLES:
- 1 Tablespoon Grape Seed Oil
- 1 whole Shallot, Sliced
- 1 Tablespoon Garlic Paste
- 2 teaspoons Ginger Paste
- 2 teaspoons Chili Paste
- 2 teaspoons Lemongrass Paste
- ¼ whole Red Pepper, Sliced
- ¼ whole Green Pepper, Sliced
- 1 whole Red Jalapeno, Sliced
- 1 pound Rice Noodles
Preparation
Marinate the salmon and cod in the sweet chili sauce for 1 hour. Heat a skillet on medium heat.
For the vegetables:
Add oil and heat. Add shallot and cook for 1 minute. Add the stir-in-pastes, mix and cook for 1–2 minutes. Add peppers and jalapeno and cook for 2 minutes. Remove from skillet and set aside.
Cut cod into 1-inch cubes. Add fish, flesh side down, and the marinade to the same skillet. Cover skillet and cook for approximately 8 minutes. Add vegetables back in and cook for 1–2 minutes on low heat.
Meanwhile, pour boiling water over the noodles and cook until soft, 8–10 minutes.
To serve, take 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 created in cooking and pour over fish and noodles. Enjoy!
