The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Soy-marinated salmon with fried rice recipe. Enjoy quick & easy rice recipes and learn how to make Soy-marinated salmon with fried rice.
Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!
Preparation Time 20 minutes | Cooking Time 30 minutes
Ingredients (serves 4)
130g (2/3 cup) jasmine rice
2 tbs kecap manis (see note)
1 tbs dark soy sauce
125ml (1/2 cup) peanut oil
2 tsp sesame oil
4 x 200g pieces salmon fillet, pin-boned, skinned
1 egg
1 tsp fish sauce
2 cloves garlic, thinly sliced
2cm piece ginger, cut into julienne (matchsticks)
1 small red onion, thinly sliced
150g snow peas, trimmed, thinly sliced on the diagonal
160g (1 cup) shelled peas
1/2 cup mint leaves, roughly chopped
1/2 cup coriander leaves
Sliced long red chilli, to serve
Method
Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.
Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tbs peanut oil and 1 tsp sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.
Whisk together egg, fish sauce and remaining 1 tsp sesame oil in a small bowl. Heat 1 tbs peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.
Wipe wok clean with paper towel and return to heat. Add 2 tbs peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.
Drain salmon. Heat remaining 2 tbs peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.
Divide fried rice among plates and top with salmon and chilli to serve.
Notes
Allow an extra 30 minutes to dry rice. Tips: Kecap manis, available from supermarkets, is Indonesian sweet soy sauce. Use up leftover steamed rice from takeaways to make the fried rice and omit step 1.
Source
MasterChef - March 2011, Page 45
Recipe by Dominic Smith
More Rice Recipes:
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding
Caramelized Rice Pudding with Pears and Raisins
Yoghurt rice pudding
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