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My Kitchen Rules South Africa

115RealityPG13 L

Steamed salmon

05 October


Brett and Aidan's main

MKRSA3Ep4 2913 (1)


45 ml olive oil

1 Red pepper, julienned

1 yellow pepper, julienned

1 red onion, thinly sliced

3 garlic cloves, finely diced

3 red chili, roughly chopped and deseeded

5 cm fresh ginger, peeled and grated

500 ml fresh coriander, roughly chopped

45 ml fish sauce

5 ml fresh lime juice

30 ml soya sauce

5 ml dried chili flakes

Salt and pepper to taste


2 kg baby potatoes

125 ml olive oil

ground salt to taste


375 g cherry tomatoes

40 ml olive oil

ground salt to taste

ground salt to taste


10x250 g salmon fillets (skin on and pin boned)

60 ml olive oil

2 garlic cloves, finely diced

2 red chili, roughly chopped and deseeded

5 cm fresh ginger, peeled and grated


5 cm ginger, peeled and grated

10 ml salt

250 ml fresh coriander, roughly chopped

125 ml dill

15 ml garlic, roughly chopped


125 g salted butter

10 cm fresh ginger, peeled and finely chopped

4 red chillis, finely chopped

30 ml sugar

2 sprigs, rosemary

1/2 red pepper, roughly chopped

1/2 yellow pepper, roughly chopped

12 jam tomatoes, diced

Salt and pepper to taste



Heat butter in saucepan, allow to just start browning (about 8-10 minutes) Add the garlic, ginger, chili, chili flakes, sugar, stirring to prevent it from sticking.

Add the chopped peppers, and sauté until cooked through and soft.

Add the diced tomatoes, mix through. Add the rosemary sprigs and allow to simmer for 30 mins.

Set aside and leave to cool.

Remove the rosemary from the stalks and return to the tomato mixture.

Blend together and adjust seasoning.

Leave to cool.


Heat the olive oil in a pan, add the julienned peppers and sauté for 2 minutes.  Add the chili, garlic and ginger and cook for another 2 minutes or until the garlic is soft.

Add the coriander, fish sauce, lime juice, soya sauce and chili flakes.  Sauté for 2 minutes or until everything is soft.  Make sure you mix it together well. Taste and adjust seasoning.


Add potatoes to a pot of water and boil it till it is almost soft.  Drain the potatoes and add to a roasting tin and drizzle with the olive oil and salt to taste.  Roast the potatoes until it is nice and soft and slightly crispy on the outside.


Add the tomatoes to a roasting pan, drizzle with olive oil and grind some salt over the tomatoes. Roast the tomatoes for 15 – 20 minutes or until the skin crack and it is soft.


Make sure the fillet is cut into similar size portions, so the cooking time is the same. 

Score the side without the skin to impart more flavour when you marinade it.  Mix the olive oil together with the garlic, chili and ginger. Brush this over the scored salmon fillets and allow to marinate for at least 30 minutes.

Add water to a wok, and bring it to the boil.  Make sure that the water won’t touch the bamboo steamer. 

Add the ginger, salt, coriander, dill and garlic to the water. 

Line the steamer with baking paper and place the marinated fish in the steamer and allow it to steam for at least 8 – 10 minutes, or until done.  The steaming time will differ, depending on the thickness of the fillet and the heat of the steaming liquid.


Plate coulis on the plate, plating the fish on top and topping the fish with the peppers.

Add the roasted tomatoes and potatoes next to the fish on the plate.

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