Cooking With Game

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Sticky salmon and Chinese fried rice.

    Admin
    Admin
    Admin


    Posts : 1166
    Join date : 2008-09-14
    Age : 62
    Location : Bridgwater, Somerset.

    Sticky salmon and Chinese fried rice. Empty Sticky salmon and Chinese fried rice.

    Post  Admin Sat Aug 04, 2018 7:25 pm

    Serves 4.

    Ingredients

    For the marinade:

    1½ tbsp soy sauce
    2 tbsp tomato ketchup
    1 tbsp white wine vinegar
    ½ tsp sweet chilli sauce
    1½ tbsp dark brown sugar
    2 skinned salmon fillets (approx. 200g/7oz), cut into 4cm (1½in) cubes

    For the Chinese fried rice:

    200g (7oz) basmati rice
    65g (2¼oz) carrots, finely chopped
    75g (3oz) frozen peas
    1 tsp vegetable oil
    1 egg, lightly beaten
    25g (1oz) butter
    65g (2¼oz) onion, finely chopped
    2 tbsp soy sauce
    1 spring onion, finely sliced
    Salt and freshly ground black pepper


    Instructions

    Place all the ingredients for the marinade in a small saucepan and stir over a gentle heat until the sugar has dissolved. Remove from the heat, pour into an ovenproof dish and leave to cool. Add the cubes of salmon and turn to coat them in the sauce. Leave to marinate for at least one hour.

    Cook the rice in a pan of lightly salted boiling water, according to the instructions on the packet, together with the chopped carrots. Four minutes before the end of the cooking time, add the frozen peas. Meanwhile, heat the vegetable oil in a frying pan or wok, beat the egg with a little salt, and pour into the pan, tilting it so that the egg coats the base. Cook until it sets as a thin omelette. Remove from the pan, roll up to form a sausage shape and cut into thin strips and set aside.

    Add the butter to the wok and sauté the onion for two minutes. Add the cooked rice mixture, the soy sauce and a little freshly ground black pepper. Stir-fry the rice for about 2 minutes.

    Preheat the grill. Place the salmon in a baking tin lined with foil, pour over the marinade and bake for about 5 minutes, turning halfway through and basting occasionally until cooked.

    Just before the salmon is ready, stir the strips of egg and spring onion into the rice and heat through. Remove the salmon from the baking tin and serve with rice.


      Current date/time is Thu Mar 28, 2024 3:38 pm