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Sticky soy salmon and crispy rice

 


Method 1

Ingredients

For the salmon

4 salmon fillets (approximately 600g/1lb 5oz in total), skin removed and cut into chunks

1 tbsp sesame oil, plus extra for frying

1 tbsp cornflour

2 garlic cloves, grated

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp Shaoxing rice wine

1 tsp caster sugar

1 tbsp sesame seeds, toasted

sea salt and freshly ground black pepper

For the crispy rice

20g/¾oz unsalted butter

2 tbsp sesame oil

2 garlic cloves, very finely chopped

2.5cm/1in piece fresh root ginger, peeled and very finely chopped

3 spring onions, finely sliced, plus extra to garnish

450g/1lb leftover cooked rice

For the pineapple salsa

150g/5½oz pineapple, skin removed, cored and finely chopped

1 red onion, finely chopped

1 jalapeño chilli, finely chopped

handful fresh coriander leaves, chopped

1 lime, zest and juice

pinch salt

To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste.

Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy.

If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients.

To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat.

Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics.

Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath.

With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm.

To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside.

To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar.

Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce.

Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions.


Method 2

🐟 Sticky Soy Salmon

Ingredients (Serves 2):

2 salmon fillets (skin on or off)

3 tbsp soy sauce

1 tbsp honey or maple syrup

1 tbsp brown sugar

1 tbsp rice vinegar or lime juice

1 tsp sesame oil

1 garlic clove, minced

½ tsp grated fresh ginger (optional)

1 tsp cornstarch + 2 tsp water (slurry to thicken)

Sesame seeds and sliced spring onions (for garnish)

Instructions:

Make the glaze: In a small bowl, mix soy sauce, honey, sugar, vinegar, sesame oil, garlic, and ginger.

Cook salmon: Heat oil in a non-stick pan over medium heat. Sear salmon for 3–4 minutes skin-side down, then flip and cook another 2–3 minutes.

Remove salmon and set aside.

Make sticky sauce: In the same pan, pour in the sauce mixture and simmer for 1–2 minutes.

Stir in cornstarch slurry and cook until thickened.

Return salmon to the pan, spoon sauce over to coat.

🍚 Crispy Rice

Ingredients:

2 cups cold cooked rice (day-old rice works best)

1–2 tbsp neutral oil (like vegetable or canola)

Salt, to taste

Optional Add-ins:

½ tsp sesame oil

1 tsp soy sauce

Scallions or chives, finely chopped

Instructions:

Spread cold rice on a plate and break up any clumps.

Heat oil in a non-stick or cast-iron pan over medium-high heat.

Add rice in a thin layer and press down gently with a spatula.

Cook without stirring for 5–7 minutes, until golden and crispy underneath.

Flip or stir gently to crisp more sides (or leave as a rice "pancake").

Season with a touch of salt, soy sauce, or sesame oil to taste.

🥢 To Serve:

Place a portion of crispy rice on the plate.

Top with the sticky soy salmon.

Drizzle extra glaze over the top.

Garnish with sesame seeds and spring onions.



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