- 2 salmon fillets
- 1 jasmine rice sachet
- 1 light soy sachet
- 1 hoisin sachet
- 1 capsicum
- 1 carrot
- 1 Chinese broccoli bunch
- 1 ginger piece
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, sugar
Allergens: Fish, soy, sesame, garlic, wheat
Chef's note: While salmon is not traditionally served in China, it pairs beautifully with hoisin and ginger.
1. Prepare the ingredients
Preheat the oven to 140C fan forced. Wash the vegetables. Slice the capsicum into 1cm pieces. Cut the Chinese broccoli into the same length as the capsicum. Slice the carrot in half and slice on the diagonal. Finely grate the ginger.
2. Make the sauce
Combine the ginger, hoisin, soy and 1/4 teaspoon per person of sugar in a bowl. Taste and add more sugar if needed.
3. Cook the salmon
Place the salmon, skin side down, onto a lined baking tray. Drizzle half of the sauce over the top of the salmon and bake in the preheated oven for 10 minutes or until just cooked.
4. Cook the rice
Meanwhile, place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
5. Stir fry the vegetables
Heat a splash of oil in a wok or frying pan over high heat. Add the carrot and cook, stirring, for 2 minutes. Add the capsicum and cook for 1 minute. Add the Chinese broccoli and remaining sauce and cook for 2 minutes or until the Chinese broccoli wilts and the sauce coats the vegetables.
6. To serve
Divide the salmon, rice and vegetables between the serving plates.