Ingredients
- 1 large fresh salmon fillet (no skin)
- 1/4 cup ABC Sweet Soy Sauce
- 1 tablespoon Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- 1 tablespoon Crushed Ginger
- 1/2 cup Frozen peas and corn
- 1 medium red onion, diced
- 1 medium Carrot, peeled and diced
- 1/4 large Red Capsicum, diced
- 2 cups leftover White Rice
- 2 tablespoons Peanut Oil
- Freshly Cracked Black Pepper
- Salt
- Ground White Pepper
Method
- Marinate the fresh salmon fillet in all the sauces and crushed ginger except the peanut oil and put a kitchen/paper towel over the salmon to ensure the sauce covers the top and marinates the fish evenly. Let sit for 1 hour to overnight.Wash and drain the rice, cooking and leaving to air out a dry slightly, cooking the day before is best or using leftover white rice.
- Prep the vegetables, dicing the onion, capsicum, and carrot before pan frying the salmon in 1 tablespoon of peanut oil (using another oil is fine if allergic). Once the salmon is just slightly undercooked, remove from the pan and allow it to cool before flaking into bite sized pieces. (Do not throw away the marinade)
- Do not wipe out the pan, drizzle the remaining peanut oil (or alternative oil) into the pan and gently fry the onion and carrot until tender before adding the rest of the vegetables and seasoning with salt and pepper to taste.
- Add in the salmon once the peas and corn are no longer frozen and when warmed through, add in the rice, gently breaking it up before turning the heat up and frying it to get some of the grains crispy. Then drizzle in the leftover marinade and toss until fully warmed through, being careful not to break up the salmon too much.
- Once hot and the rice is as crispy as you would like, season with a little bit more salt and a small sprinkle of ground white pepper before serving.
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 275ml
