[Music]
and welcome to food tube I’m Casey six
and it’s like me you’d come home and
you’ve got half an hour before your
favorite TV program is on and you think
delicious another just know kind well
they’re in because we partnered up with
the salty fish Co to bring you one of
their brand new frozen range frozen
difficult cooler and we’re pairing that
today with a delicious vegetable noodle
stir-fry that can be cooked up you just
certainly stack so we are going to start
off today with our 40 fish in which I’ve
got a delicious sausage salmon
sustainably sourced for the
complimentary chili lime and ginger
dressing and in our box we’ve got a
handy little oven bad so we’re going to
see my Hamelin so this recipe is enough
for two people
delicious portions by screaming the
salmon we’re going to get a perfectly
moist and delicious fish you get little
lost worried not the instructions are
all over the packet now this is going in
the oven at 170 degrees centigrade for
28 Ihnen
okay so now that’s in the oven we now
about 28 minutes to make the perfect
side dish and frankly I’m going to mimic
those gorgeous oriental flavors and
mountain cannons with our vegetable
noodles clarify so first of all noodles
I’ve got here a nice pot of boiling
water and I’m just going to kick up 125
grams of fine
free-range egg noodles and you’re just
going to close after a packet
instructions the while those are cooking
for three or four minutes I’m going to
make our sauce which is super simple I’m
going to take a tablespoon and a half of
plum sauce we’re then going to add in
half a tablespoon of honey and the juice
of one line and then we’re going to also
add a bit seasoning in the form of
sweets or we can get our little mix up
and put all those flavors together our
noodles are ready so I’m going to drain
those off in a colander and then I’m
just going to run some cold water to it
and just leave them subside lovely so
now it’s on to prep our veggies so we’re
going to start off with Chinese cabbage
here now you can get this really easy in
supermarket exclusive got about a
quarter of a Chinese cabbage here one
Red Cafe which can be fine it’s like
three spring onions so just gonna lop
off the end and I’m just going to go at
an angle with my knife and just chop
through them and then we’re just going
to add in our sugar snap peas which I’ve
got crispy ground about wonderful
centimeters of ginger and one clove of
garlic
now our final prep is done it’s time to
bring it all together in a perfect
little harmonious family of quarters
oriental flavors then we’ve got a method
walk and a pop on a nice high heat with
half a tablespoon of vegetable oil we’ll
be adding in all our flavors and
everything’s going perfectly with our
salmon in the oven cleaning buffer to
our pan we’re going to add in our ginger
and our garlic now it’s time to add in
our fresh veggies so we’re going to
start with our spring onions our red
peppers and our Chinese cabbage a
gorgeous girl should have stuck to using
advance its sure so these are feet about
a minute on the heat and do not be
tempted to turn your heat down at this
point I know you’re thinking but it was
glaring but that is okay that’s what we
want okay so we’ve got a few little
extra ingredients straight to the
freezer in fact we are loving this today
so we’ve got 50 grams of frozen peas and
we’ve got 50 grams of bean sprouts are
going in there as well and then we’re
also going to add in our noodles so
forget about them the right there then
we’re going to put a lid on so keep that
heat high another two minutes
love lays we’re just going to push
everything one side and we’re going to
add in our sword combination to the side
of the pan and then once he’s got a
pulse a little bit reduced we’re going
to mix it through I mean surprise for me
he’s ready to welcome all so our sides
are done our salmon is near perfectly
cooked and all that’s left to do is to
heat up our delicious sauce beef chili
lime and ginger dressing but we heat the
sores are going to place especially in a
pan of simmering water for few minutes
do you be careful when you open it up
and as you can notice be nice and hot
but now we’re ready to place our pardon
it’s a thinner
this is super healthy that people
struggle would have to cook it this meal
couldn’t be
[Music]
so there you have it looks pretty a
beautiful salmon with a saucy chili lime
and ginger dressing on a bed of
vegetable stir-fry it’s dingy it’s
vibrant it’s absolutely delicious guys
Laura’s naked make sure you check out
the link for the sourcing cisco.com
in the docs below and I shall see you
[Music]
and welcome to food tube I’m Casey six
and it’s like me you’d come home and
you’ve got half an hour before your
favorite TV program is on and you think
delicious another just know kind well
they’re in because we partnered up with
the salty fish Co to bring you one of
their brand new frozen range frozen
difficult cooler and we’re pairing that
today with a delicious vegetable noodle
stir-fry that can be cooked up you just
certainly stack so we are going to start
off today with our 40 fish in which I’ve
got a delicious sausage salmon
sustainably sourced for the
complimentary chili lime and ginger
dressing and in our box we’ve got a
handy little oven bad so we’re going to
see my Hamelin so this recipe is enough
for two people
delicious portions by screaming the
salmon we’re going to get a perfectly
moist and delicious fish you get little
lost worried not the instructions are
all over the packet now this is going in
the oven at 170 degrees centigrade for
28 Ihnen
okay so now that’s in the oven we now
about 28 minutes to make the perfect
side dish and frankly I’m going to mimic
those gorgeous oriental flavors and
mountain cannons with our vegetable
noodles clarify so first of all noodles
I’ve got here a nice pot of boiling
water and I’m just going to kick up 125
grams of fine
free-range egg noodles and you’re just
going to close after a packet
instructions the while those are cooking
for three or four minutes I’m going to
make our sauce which is super simple I’m
going to take a tablespoon and a half of
plum sauce we’re then going to add in
half a tablespoon of honey and the juice
of one line and then we’re going to also
add a bit seasoning in the form of
sweets or we can get our little mix up
and put all those flavors together our
noodles are ready so I’m going to drain
those off in a colander and then I’m
just going to run some cold water to it
and just leave them subside lovely so
now it’s on to prep our veggies so we’re
going to start off with Chinese cabbage
here now you can get this really easy in
supermarket exclusive got about a
quarter of a Chinese cabbage here one
Red Cafe which can be fine it’s like
three spring onions so just gonna lop
off the end and I’m just going to go at
an angle with my knife and just chop
through them and then we’re just going
to add in our sugar snap peas which I’ve
got crispy ground about wonderful
centimeters of ginger and one clove of
garlic
now our final prep is done it’s time to
bring it all together in a perfect
little harmonious family of quarters
oriental flavors then we’ve got a method
walk and a pop on a nice high heat with
half a tablespoon of vegetable oil we’ll
be adding in all our flavors and
everything’s going perfectly with our
salmon in the oven cleaning buffer to
our pan we’re going to add in our ginger
and our garlic now it’s time to add in
our fresh veggies so we’re going to
start with our spring onions our red
peppers and our Chinese cabbage a
gorgeous girl should have stuck to using
advance its sure so these are feet about
a minute on the heat and do not be
tempted to turn your heat down at this
point I know you’re thinking but it was
glaring but that is okay that’s what we
want okay so we’ve got a few little
extra ingredients straight to the
freezer in fact we are loving this today
so we’ve got 50 grams of frozen peas and
we’ve got 50 grams of bean sprouts are
going in there as well and then we’re
also going to add in our noodles so
forget about them the right there then
we’re going to put a lid on so keep that
heat high another two minutes
love lays we’re just going to push
everything one side and we’re going to
add in our sword combination to the side
of the pan and then once he’s got a
pulse a little bit reduced we’re going
to mix it through I mean surprise for me
he’s ready to welcome all so our sides
are done our salmon is near perfectly
cooked and all that’s left to do is to
heat up our delicious sauce beef chili
lime and ginger dressing but we heat the
sores are going to place especially in a
pan of simmering water for few minutes
do you be careful when you open it up
and as you can notice be nice and hot
but now we’re ready to place our pardon
it’s a thinner
this is super healthy that people
struggle would have to cook it this meal
couldn’t be
[Music]
so there you have it looks pretty a
beautiful salmon with a saucy chili lime
and ginger dressing on a bed of
vegetable stir-fry it’s dingy it’s
vibrant it’s absolutely delicious guys
Laura’s naked make sure you check out
the link for the sourcing cisco.com
in the docs below and I shall see you
[Music]
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