Salmon Rice One Pot

• 분량: Serves 2 with leftovers
• 총 시간: 40 minutes

재료

300g Basmati rice

450ml boiling water

1 stock cube – veg, fish or chicken

2 tbsp rice wine

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp sriracha

2 tsp light soy sauce

2 tsp sesame oil

2 cloves garlic grated

2 large salmon fillets, about 150-200g each

4 spring onions, finely chopped

Chilli oil to serve

2 fried eggs (optional)

방향

Chuck the rice into a bowl and cover it with water. Stir well and leave for 10 minutes. Tip into a sieve and give it a good wash. For this dish, you want to have the water running clear so most of the starch is out of the rice. This will help it cook faster. Transfer to a saucepan.

Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and bring the stock to the boil over a medium heat.

Add the salmon to the pan. Cover and reduce the heat to low. You want the liquid still bubbling. Cook for 20 minutes or until all the liquid has been absorbed and the salmon just cooked. If the rice needs more cooking time, remove the salmon here so it does not overcook and give it another 5 minutes. Otherwise, remove from the pan from the heat and let it stand for 5 minutes. Add the spring onions and chilli oil. Serve immediately with a fried egg if you are using them.