Sticky Salmon with Egg Fried Rice
Equipment
- 2 x Chopping board
- Chopping knife
- Saucepan
- Frying pan
- Wooden spoon
- Tongs
- Fish slice
Ingredients
- 4 tbsp sake
- 2 tbsp mirin
- 4 tbsp white miso paste
- 2 tbsp light soy sauce
- 2 tbsp soft brown sugar
- 8 salmon fillets
- 400 g purple sprouting broccoli or tenderstem broccoli
- 4 tsp vegetable oil
Egg fried rice:
- 500 g basmati rice
- 4 tsp vegetable oil
- 10 spring onion
- 2 egg
- 2 tbsp light soy sauce
- 4 tsp sesame oil
Instructions
- Cut the salmon into cubes.
- Mix the sake, mirin, miso, soy and sugar together.
- Add the salmon, toss well and leave to marinate for as long as you can, up to overnight.
- Rinse the rice well and cover with 1l cold salted water. Bring to the boil and cook for 10 minutes then drain well.
- Cover and steam for 2 minutes then spread out on a tray or baking sheet to cool a bit.
- Finely slice the spring onions and set aside.
- Finely chop the purple sprouting broccoli and set aside.
- Heat the oil in a large pan and fry the spring onions for a minute till translucent.
- Next add the rice and sprouting broccoli and fry for a minute then push to one side of the pan.
- Crack the eggs onto the other side of the pan and allow to cook, then quickly stir the mini omelette into the rice.
- Remove from the heat and add the soy sauce and sesame oil.
- Heat a heavy based pan with the oil over a medium-high heat. Remove the salmon from the marinade, shake off any excess. Add to the pan and sear for a minute on each side until sticky. Set aside.
- Pour the marinade into the pan and bubble up to a sticky sauce.
- Top the rice with the salmon, drizzle with the sticky sauce and serve.
Notes
This recipe is a great way to liven up salmon fillets. White miso paste is a good product to have in your fridge for Asian-inspired recipes, it's fermented so it naturally keeps for a long time, I recommend storing it in an airtight jar.
Nutrition
Calories: 514kcal
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