Hoisin Salmon & Rice Recipe

Ingredients

150g white basmati rice
1 garlic clove
A thumb of ginger
1 chilli
½ green cabbage
2 tbsp hoisin sauce
1 tbsp tamari sauce
2 salmon fillets
A handful of sesame seeds (optional)

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Method

1. Pop the rice in a bowl. Pour in enough cold water to cover it. Put it to one side to soak. Heat the oven to 220°C/Fan 200°C/Gas 7.

2. Peel and grate the garlic and the ginger. Finely slice the chilli into rounds – flick out the seeds for a milder dish. Separate half the cabbage leaves. Rinse them. Finely slice the leaves.

3. Mix half the garlic and ginger with the hoisin sauce and 1 tbsp of the tamari. Taste and add more tamari if you think it needs it. Fill a kettle and boil it.

4. Brush an ovenproof dish with a little olive oil. Pop the salmon in it. Thickly brush or spoon the marinade all over the salmon.

5. Drain the rice. Tip into a pan. Pour in 250ml hot water from the kettle. Bring to the boil. Cover. Pop on a low heat. Simmer for 6 mins till the water has been absorbed. Let it steam, lid on, for another 2-3 mins.

6. Cook the salmon in the oven for 10 mins till it’s cooked through. While it cooks, warm a splash of oil in a wok or deep frying pan. Add the cabbage. Stir-fry for 5 mins till they’re glossy looking.

7. Add the leftover garlic and ginger with the chilli. Stir-fry for a min or so.

8. Add most of the sesame seeds to the cabbage. Turn over a few times in the pan to mix them. Serve with the salmon, the rice and the rest of the sesame seeds sprinkled on top.

Fingervalley

Rating

Just the best, keep coming back to this one, am completely addicted!

Seafood Dieter...

My husband and I never tire of this recipe, it's absolutely delicious!! I do add extra chilli and ginger as we like the kick, I like to add leek to the cabbage too. Highly recommended!!!

Cinnamon Duck