Salmon without Calamari…

Salmon with Bok Choy and Mushrooms

When I make Salmon, I also have to make Calamari rings for my daughter because she hates Salmon. Well, actually I think I did too when I was her age so hopefully she will grow out of it and come to love Salmon as much as I do…which is lots!!!

As she is off hiking (hahaha! refer to my last post to understand why this is funny!) I jumped at the opportunity at making one of my favourite meals. Salmon with bok choy and mushrooms with a shaoxing wine, sesame oil and oyster sauce dressing…so awesome!

Of course it’s a Nigella Lawson recipe but I add the Shaoxing Wine and leave out the Soy.

This is calming food for me…mellow and restorative and after being called an ‘effn bitch’ today at work by a rather  disturbed 15 year old boy I don’t even know, calm was something I was in desperate need of…my mantra “must not punch the children” was working overtime…

Anyway he was suspended from school and I had Salmon for dinner…don’t really know who was the biggest winner here – he gets a couple of days off school after all…


2 salmon fillets…the best you can get

1 clove chopped garlic

peanut oil

whatever mushrooms you like (shiitake mushrooms go well with this but I couldn’t find any today)

bunch of bok choy…chopped and stems separated from leaves

3 – 4 tbsps shaoxing wine

3 tbsps oyster sauce

little splash of sesame oil



Cook the salmon fillets — preferably in a good nonstick pan or on a grill plate — over medium-high heat until just cooked through, and remove them to warmed plates.

In a heavy-based pan, fry the garlic in the oil. Add the sliced mushrooms together with the bok choy stalks, stirring everything together for a few minutes. Cover the pan and cook for about 5 minutes, then remove the lid and add the roughly chopped bok choy leaves, oyster sauce, shaoxing wine and sesame oil. Let cook for another 2 to 3 minutes until the leaves have wilted.

Pile the mushrooms and greens on the plates with the salmon, add pepper to taste, and enjoy…truly love this!

Effn wonderful…




Allergic to Work!

Healing Broth

Holidays are over and the first working week has almost come to an end and yep! I’m sick!

I’ve had a shitty week! Have been feeling ‘not quite right’ all week and today I woke up with a sore throat, burning eyes and a pounding head…so I’m home in bed.

Maybe I’m allergic to work!

It could also be that last weekend I was exposed to many people who wanted to hug and kiss hello and then proceeded to tell me that they have been sick all week with the flu/cold etc…why do people do that? I never do that to people!

Many people at work have also returned sick – they should have stayed home! So what if it’s the beginning of a new term and doesn’t look good if you take sick days after a two week holiday – if you’re sick, you’re sick – stay home and don’t bring your nasties near me!

Being the considerate person I am, have stayed home and kept my germs away from the girls in my office. They would have killed me if I had come to work today – especially Ann – she sends ‘glad you stayed away with your germs’ messages and then remembers to add ‘feel better soon.’

As I have very little appetite I put my handsome man to work on making my favourite broth thingy for lunch. He’s never made it before so I had to shout instructions from the couch. I think it frustrated him a little as the minute I was done slurping it down, he found a reason to head out to the DIY store to get himself ready for a job he has to do on Monday…”just sleep babe…don’t talk…love you” Like I can’t see through that! In other words “you have pissed me off with all your instructions and I’m going to check out some manly stuff now like a sledge hammer and a drill!”

He did quite a good job actually (with the broth thingy)


chicken stock

shao hsing wine

fish sauce

chilli oil

sesame oil

crushed garlic


lime juice

fresh coriander and Vietnamese mint

Spring onions


Gently saute garlic and ginger in chilli and sesame oils, add chicken stock, shao hsing wine, fish sause and lime juice. Simmer for a while to develop the flavours and add coriander, Vietnamese mint and spring onions.

I haven’t added quantities as you can add more or less of what you like. Needless to say I added lots of everything, especially chilli oil and garlic. When I’m not sick I add chicken or prawns (or both), bean shoots, noodles, lemongrass but I just needed the broth today.

It makes your nose run and if it gets caught in your throat, it makes you cough but I love it!

Here’s to feeling better!