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Preparation Time 30 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
1 tbs vegetable oil
10 curry leaves
1 1/2 tsp black mustard seeds
1 tsp ground turmeric
2 cups jasmine rice
2 cups (500ml) vegetable stock
Juice and grated rind of 1 lemon
2 salmon fillets, skin and bones removed and cut into 3cm pieces
1 lemon, cut into small wedges
8 bay leaves
2 tbs coriander seeds
2 tsp fennel seeds
1 tsp sea salt
2 baby bok choy, halved
Method
Heat 1 tsp oil in a large heavy based saucepan over a moderate heat. Cook the curry leaves, mustard seeds and turmeric for a minute. Remove from the heat. Wash the rice until the water runs clear and add to the saucepan with the vegetable stock, lemon juice and rind. Bring to the boil. Cover and reduce the heat to low, simmer for about 10 minutes or until the rice has absorbed all of the liquid. Set aside covered for another 10 minutes to allow the rice to steam.
Thread the salmon pieces onto 8 small bamboo skewers with the lemon wedges and bay leaves. Crush the coriander seeds and fennel seeds with the sea salt in a mortar and pestle. Rub the coriander mixture evenly onto the salmon pieces.
Heat remaining oil in a heavy-based pan over a moderately high heat. Cook the salmon sticks for about 3 minutes or until done, turning to ensure even browning.
Place the baby bok choy into a heatproof bowl and cover with boiling water. Drain and refresh in cold water. Serve the lemon rice with the salmon sticks and baby bok choy.
Source
Fresh Living - 11 April 2005, Page 40
Recipe by Michelle Noerianto
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