Sweet Jalapeño Coriander Chicken Start here

Bright, zesty, and just the right amount of heat.

You need

• 650g diced chicken breast
• 1/2 cup (120g) yogurt
• 1 jalapeño (take the seeds out for less heat)
• 1/3 cup (10g) fresh coriander
• 1 tbsp honey
• Juice of 1 lime
• 1 tbsp olive oil
• 1 clove garlic
• Salt and pepper to taste

What to do

1. Blend (or finely chop and mix) everything except the chicken into a marinade.
2. Rub it into the diced chicken.
3. Marinate for at least 30 minutes.
4. Bake at 200°C for 30 minutes, or shallow fry over medium heat.

Goes straight into a wrap. Low-key elite.

Roasted Sweet Potato

A whole tray of these. The turn halfway is the bit people skip.

You need

• 2 tsp smoked paprika
• 2 tsp black pepper
• 2 tsp garlic granules
• 3 tsp salt
• 2kg sweet potato, cut into wedges
• Oil, to coat

What to do

1. Mix the paprika, black pepper, garlic granules and salt to make the rub.
2. Coat the sweet potato wedges with oil.
3. Toss them with the rub until evenly coated.
4. Spread them in a single layer on greased baking tray(s).
5. Bake at 210°C (fan) for 30 minutes. Turn the tray around after 15.

Crispy edges. These hit different.

Easy IKEA Salmon

Easy salmon with IKEA salmon. No assembly required. 😉

You need

• 750g salmon
• 4 tsp Chiu Chow Chilli Oil (Lee Kum Kee, or your brand), using as little of the oil as you can
• Salt to taste

What to do

1. Mix everything together.
2. Pan fry.

Super easy. Big W.

South Indian-Style Fish

A South Indian-style marinade. Let it rest before it hits the pan.

You need

• 1/4 tsp turmeric
• 2 tsp red chilli powder
• 1 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 2 tsp ginger garlic paste
• 1 1/2 tsp lime juice
• 1/2 tsp salt
• 2 tbsp water
• Fish fillets, to coat

What to do

1. Mix everything well into a marinade.
2. Rub it evenly onto the fish.
3. Leave it to rest for a few minutes.
4. Pan fry.

Boneless Appetit!

Soy Salmon Crunch Bowl

My bigger one. The crispy rice is bussin.

Salmon

• 500g cubed salmon fillet
• 1/4 cup soy sauce
• 2 tsp honey
• 1 tsp sesame oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp pepper

Dressing

• 1/4 cup soy sauce
• 2 tsp honey
• 1 tbsp creamy peanut butter
• 1 tbsp chilli oil
• 1 1/2 tbsp white vinegar
• 1 tsp onion powder
• 1 tsp garlic powder

Salad

• 1 1/2 large English cucumbers, diced (pat off the extra moisture)
• 1 cup soya beans (edamame)
• 1/3 cup diced green onion
• 1/4 cup chopped coriander
• 1/4 cup diced red onion
• A handful of peanuts, roughly broken

Crispy rice

• 1 1/2 cups cold cooked rice (day-old is best)
• 2 tbsp white vinegar
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 tsp sugar
• 1/4 cup chilli oil

What to do

1. Marinate the salmon for 10 minutes. Air fry at 200°C for 10 minutes, or bake at 175°C for 15 (turn the tray at 7).
2. Mix the dressing.
3. Mix the rice with the vinegar, sesame oil, salt, sugar and chilli oil. Bake at 200°C for 30 minutes, stirring every 10, until brown and crispy.
4. Mix the dressing, salad and crispy rice together.
5. Gently fold in the salmon.

Boneless Appetit!