1. Heat a frying pan over a medium heat, add a little vegetable oil and add the garlic, chilli for some kick and ginger and lightly fry. 2. Add the soy sauce, coconut milk for some added creaminess, lime juice and zest and the peanut butter. Bring to a simmer while stirring, then keep warm until ready to use.
Indonesian Pork Fillet Satay with Quinoa Salad
Ingredients
4
servings
-
For the pork:
- 1
- 2 tbsp
-
For the satay sauce:
- 1 tbsp
- 2
- 1
- 1
- 75 ml
- 400 g
- 1
- 120 g
-
For the salad:
- 3
- 1
- 3
- 4
- 240 g
- 30 ml
-
To serve:
- 4
-
For the soy-glazed peanuts:
- 40 g
- 25 g
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Preparation
3. Pre-heat the oven to 180°C/350°F/gas mark 4. Put the peanuts into a small baking tray and mix with the soy sauce, place in the pre-heated oven for 5 minutes stirring halfway through. Remove from the oven and allow to cool.
4. Heat a frying pan on a medium to high heat. Coat the medallions with oil, season with salt and freshly cracked black pepper, then pan-fry for 3 minutes on each side. Allow the meat to rest on a warm plate for two minutes before serving.
5. Mix the carrot ribbons, chilli, spring onion and radishes for a bit of extra crunch, together in a bowl. Empty the quinoa into a pan and heat with the soy sauce and 3 tablespoons of water. Mix through the carrot, spring onion and chilli mixture. The carrot with give the dish some lovely added colour.
6. Place a big spoonful of the quinoa salad on the middle of a plate, top with two sliced medallion steaks, spoon over a generous amount of satay sauce then scatter with the soy glazed peanuts and garnish with spring onions.
