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Ginger and chilli steamed salmon
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A fresh, light, but eminently satisfying Asian-inspired dish to kick-start your week.
120g jasmine rice
2 boneless salmon fillets, skinned
2 tsp Shaoxing rice wine
2 essential salad onions, sliced
20g fresh root ginger, cut into thin matchsticks
1 red chilli, sliced
235g pack pak choi, bases trimmed, quartered lengthways
2 tsp light soy sauce
2 tsp sesame oil
1. Rinse and drain the jasmine rice; set aside. Bring a large pan of water to the boil (the pan needs to be big enough to fit a steamer over). Put the salmon on a square of baking parchment in a steamer and drizzle over the rice wine. Scatter over the salad onions, ginger and chilli and then nestle in the pak choi. Tip the rice into the boiling water then put the steamer on top. Cook for 10-12 minutes, until the fish is cooked through and opaque.
2. Meanwhile, in a small bowl mix together the soy sauce and sesame oil. Check the rice is cooked, then drain. Serve the pak choi, salmon and aromatics with the rice, and the soy dressing drizzled over.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.