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Soy-marinated salmon with fried rice
Soy-marinated salmon with fried rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your weekday dinner with vibrant, exciting ingredients for a delicious meal tonight!
Ingredients:
  • 130g (2/3 cup) jasmine rice
  • 40.00 ml kecap manis (see note)
  • 21.00 gm dark soy sauce
  • 125ml (1/2 cup) peanut oil
  • 2 tsp sesame oil
  • 4 x 200g pieces salmon fillet, pin-boned, skinned
  • 1 egg
  • 6.10 gm 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
  • 125.00 ml mint leaves, roughly chopped
  • 125.00 ml coriander leaves
  • Sliced long red chilli, to serve
Instructions:
  • Boil rice in salted water for 15 minutes. Drain and rinse under cold water to cool and remove starch. Spread rice on a large tray and freeze for 30 minutes to dry out.
  • Prepare a flavorful soy marinade by combining kecap manis, soy sauce, 1 tablespoon of peanut oil, and 1 teaspoon of sesame oil in a large bowl. Slice salmon pieces in half lengthwise with a sharp knife, then marinate them in the mixture, ensuring they are fully coated. Cover the bowl and refrigerate until ready to use.
  • Combine egg, fish sauce, and 1 teaspoon of sesame oil in a small bowl and whisk until well blended. Heat 1 tablespoon of peanut oil in a large wok over high heat. Pour the egg mixture into the hot wok, tilting it to spread the mixture thinly. Cook for about 2 minutes, or until the omelette is just set. Transfer the omelette onto a board, roll it up, and thinly slice it widthwise. Set aside.
  • Clean the wok with a paper towel and put it back on the heat. Pour in 2 tablespoons of peanut oil, then toss in the garlic, ginger, and onion, and stir-fry for about 1 minute until the garlic turns golden. Throw in the snow peas and peas, and stir-fry for an additional 3 minutes. Add the rice, mint, and coriander, and stir-fry for about 4 minutes until the rice is heated through. Take the wok off the heat and cover to keep everything warm.
  • Pat dry the salmon. Heat the remaining peanut oil in a large frying pan over high heat. Sear the salmon for 30 seconds on each side for medium-rare or to your desired doneness.
  • Plate the fried rice and generously layer with succulent salmon and a sprinkle of spicy chili for an exquisite presentation.

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