Spiced salmon sticks with lemon rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spiced salmon sticks with lemon rice recipe. Enjoy quick & easy rice recipes and learn how to make Spiced salmon sticks with lemon rice.

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  

More Rice Recipes:

Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice

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Lemon-grass jasmine rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lemon-grass jasmine rice recipe. Enjoy quick & easy rice recipes and learn how to make Lemon-grass jasmine rice.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

400g (2 cups) jasmine rice, rinsed, drained
435ml (1 3/4 cups) cold water
1 lemon-grass stem, bruised, cut into 6cm lengths
3 fresh kaffir lime leaves, torn
4cm-piece fresh ginger, peeled, thickly sliced
125g bean sprouts
60g snow pea sprouts

Method

Combine rice, water, lemon grass, lime leaves and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and cook, covered, for 10-12 minutes or until rice is tender.

Spoon the rice into a serving bowl. Sprinkle with bean sprouts and snow pea sprouts. Serve immediately.

Notes

Make this rice 20 minutes before serving the main.

Source
Good Taste - September 2004, Page 59
Recipe by Rodney Dunn 

More Rice Recipes:

Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice  

Save and share Lemon-grass jasmine rice recipe

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Rice-paper fish parcels with lemon-grass rice

Cooking Time 30 minutes

Ingredients (serves 4)

200g (1 cup) basmati rice
1 stem lemon grass, pale section only, bruised
2 tbs shredded coconut
1 red capsicum, halved, deseeded, thinly sliced
1 carrot, peeled, cut into batons
4 green shallots, ends trimmed, thinly sliced lengthways
8 square (16cm) rice-paper sheets
8 small (about 400g) ocean perch fillets
1/3 cup loosely packed fresh coriander leaves
1 tbs kecap manis

Method

1. Cook rice, lemon grass and coconut in a saucepan of boiling water until tender. Drain and remove lemon grass. Return to pan along with capsicum, carrot and shallots. Cover and set aside.

2. Meanwhile, soak a rice-paper sheet in a bowl of warm water until soft. Drain on paper towel. Transfer to a clean work surface. Place 1 fish fillet, skin-side down, in the centre of rice paper. Top with 2 coriander leaves. Fold rice paper to enclose fish and form a parcel. Repeat with remaining rice paper, fish and coriander.

3. Place the fish parcels in a steamer over a saucepan of boiling water and steam for 2-3 minutes or until the fish is just cooked through. Spoon rice among plates and top with fish parcels. Drizzle with kecap manis and sprinkle with remaining coriander.

Source
Good Taste - March 2004, Page 60
Recipe by Jane Charlton

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Spinach and lemon rice

This is a beautiful side dish when hot, but is also delicious served cold - just cool the rice before adding the spinach and parmesan.

Ingredients

2 cups (400g) basmati rice
3 1/4 cups water
1 large onion, finely chopped
1 tablespoon olive oil
black pepper 1/2 teaspoon
1 teaspoon salt
1 tablespoon lemon zest
300g spinach, finely chopped
1/2 cup grated parmesan cheese

Instructions

In a large saucepan, gently fry the onion in the oil for 5 minutes, until golden.

Add the black pepper, salt and lemon rind to the saucepan, along with the rice and water. Bring it to the boil, then lower the heat and cover with a lid. Simmer on a very low heat for 10-15 minutes or until the rice is tender and the water is absorbed.

Add the spinach and parmesan cheese and mix well. Leave it for 5 minutes, then transfer to a serving dish.

Source: Healthy Food

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Coconut chicken with lemon rice recipe

Wonderful and easy chicken with lemon rice recipe. Chicken thighs make a great-value curry that's smart enough to serve for guests.

Easy - Serves 4 - Ready in 40 minutes

Ingredients

3cm piece root ginger , peeled and roughly chopped
2 garlic cloves , roughly chopped
1 green chilli , roughly chopped
2 onions , roughly chopped
olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
8 chicken thigh fillets, cut into quarters
400ml tin coconut milk
1 small bunch coriander , chopped

LEMON RICE

1 lemon , zested and juiced
olive oil
3 cardamom pods , bashed
300g basmati rice

Method

Put the ginger, garlic, green chilli, onion and 1/2 tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).

Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.

To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.

Nutrition Per serving

687 kcalories, protein 44.1g, carbohydrate 70g, fat 27.6 g, saturated fat 16.4g, fibre 1g, salt 1.31 g

Recipe from olive magazine, May 2009.

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