Rated 4.55 out of 5 based on 10 votes
- 3/4 cups brown rice
- 3/4 cups basmati rice
- 1.75 L boiling water
- 2 x pieces of 250g salmon pieces with skin on
- 3 x medium size tomatoes
- 1 x finely diced small brown onion
- 2 Tbls kecap manis
- 5 Tbls light soy
- 1 x finely diced long red chili with seeds
Start by cooking the rice as it will take the longest. If cooking both brown and white, start cooking the brown first then add the white grains (after rinsing some of the starch out). There are various methods, boiling and draining or absorption. If using brown and white, I start by boiling the brown rice and about 10 mins later add the white grains and turn down the pot very low, I put some paper towels under the lid to create a seal and then start using the absorption method for another 10 mins.
Then turn off and let sit for another 10mins.
While the rice is cooking, finely dice the tomato and onion and mix with both types of soy sauce and the finely diced chilli (if you like it hot add more chili if you want). Leave the salsa covered at room temperature until ready to serve. Always make this as soon as the rice is put on so the flavours have time to steep together.
Then season the salmon with some salt and pepper. Put a non-stick plan over a medium flame/heat until the pan is nice and smoking (about 5 – 10 mins), spray with some oil (I use coconut oil).
Place the salmon skin side down in the hot pan and leave for a good 3 -4 mins before turning as you need to get that skin nice and brown and crispy. Turn the salmon and cook for another 3 -4 mins.
Plate the rice and the salmon add the salsa to the dish, nice to drizzle some of the soy over the rice and fish.
Another nice addition is some salad greens tossed with some lemon or lime juice, a splash of soy and sesame oil.
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Interesting! Love that you talk about the rice cooking process in great extent!
I love it!
Fantastic – Not boring, still healthy – delish
Looks very healthy!
Well done mate, awesome!