Ingredients: |
Ingredients: Ingredients for 2 people (double for 4)
15g root ginger
3 soy sauce sachets (24ml)
10g toasted sesame seeds
2 spring onions
1 tbsp rice vinegar
50g fresh chilli jam
250g pak choi
2 salmon fillets
150g basmati rice
1 tbsp toasted sesame oil
Pepper, salt, vegetable oil
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Directions: |
Directions:Add the rice, 350ml [700ml] water to a large pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Meanwhile, cut the pak choi in half, separating the white and green parts
Cut the white part into bite-size pieces
Shred the green tops
Heat a large, dry wide-based pan (preferably non-stick) over a high heat
Once hot, add the white pak choi (keep the shredded green part for later) with a pinch of salt
Cook for 3-4 min or until starting to colour
Meanwhile, slice the spring onions finely, discarding the root ends
Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)
Once the rice is cooked, transfer the pak choi to the same pot, without stirring
Tip: if the rice needs a little longer, then just wait until it's finished cooking before adding the pak choi
Cover the cooked rice and pak choi with a lid to keep warm until serving
Combine the ginger, chilli jam, rice vinegar and soy sauce with 50ml [100ml] water
This is your sweet chilli sauce
Return the reserved pan to a high heat with 1 tbsp [2 tbsp] vegetable oil
Pat the salmon dry with kitchen towel and season with salt on both sides
Add the salmon, skin-side-down and cook for 1 min
Add the sweet chilli sauce, cover with a lid and cook for 2-3 min further until the salmon is cooked through (it will flake easily when cooked)
Meanwhile, stir the spring onion, remaining shredded green pak choi tops, toasted sesame oil and half the toasted sesame seeds into the rice and season with salt and pepper
Serve the sweet chilli salmon over the sesame pak choi rice, spooning any remaining sauce over the salmon
Garnish with the remaining sesame seeds
Enjoy!
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This recipe for Sweet chilli salmon and rice is from