About the Recipe
Using salmon instead of meat means the recipe to the rice needs to be adjusted slightly. This is one of those recipes that I tried without much anticipation but turned out much better than I could have imagined.
The fatty salmon combined with vegetables and a dash of vinegar or lemon juice with some crunchy beansprouts makes for a delicious, light and filling dish.
Ingredients
1 tablespoon of both light & dark soy sauce
1 tablespoon sesame oil
2 portions of salmon (around 300g)
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon ketchup
1 tablespoon neutral oil (vegetable/sunflower...)
2 cups rice (ideally cooked and dehydrated)
1 head broccoli
200g beansprouts
2-3 spring onions
2 eggs
2 onions, thinly sliced
3 cloves garlic, minced/grated
Squeeze of lemon juice/rice vinegar
Preparation
Make the sauce: Combine the ketchup, oyster sauce, soy sauces, salt and fish sauce
Royal-ify the rice: whisk 2 eggs in a seperate bowl and pour over the rice and mix in such that most rice grains become slightly yellow (this step is optional. If you would prefer, just add your eggs into the rice when you fry it)
Cook the salmon: you have options for this. Either cook in an oven at 180C for 10 minutes then remove the skin and crumble or fry the salmon in a pan until it is cooked and then crumble. Ideally you would cook the salmon slightly under being done as you will subsequently cook it with the rice. However, you will separate the salmon into little flakes so there is no pressure to judge that, it might just be a bit dry.
Fry the onions for around 2 minutes then add your garlic and the white parts of the spring onion.
Fry the rice: if you want to push the boat out, remove your previous ingredients, add your rice and fry until it is crunchy and then return your ingredients. This will ensure that some of your rice is crunchy. If not, just add the rice by moving your onions to one side away from the heat but still in the pan.
Add remaining vegetables: add remaining vegetables. Beansprouts go in last around 2 minutes before serving.
Add the sauce: pour the sauce over the dish and gently toss to combine.
To serve: squeeze a tiny amount of lemon or add some vinegar just to balance out the flavours with a bit of acidity.