with pak choi and asian slaw
Garlic fried rice, flaky fried salmon and tender pak choi make for a well-rounded, Asian-inspired meal this evening.
Allergens
Utensils
Tags
Salmon
200 grams
Rice
150 grams
Garlic
2 unit(s)
Scallion
2 unit(s)
Soy Sauce
1 sachet(s)
Onion
1 unit(s)
Chilli
0.5 unit(s)
Pak Choi
1 unit(s)
Ketjap Manis
2 sachet(s)
Coriander
5 grams
Coleslaw Mix
120 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
- Rinse the rice to remove excess starch. Pop a pot over medium-high heat with a drizzle of oil.
- When hot, add the onion and garlic and fry for 2-3 mins. Stir in the rice with 300ml salted water (per 2P) and bring to the boil.
- Lower the heat to medium, cover and cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve the chilli lengthways. Deseed and finely chop half (use all for 4P and 6P).
- Trim the scallion and thinly slice.
- Trim the pak choi, then quarter lengthways.
- Roughly chop the coriander (stalks and all).
- In a small bowl combine the coleslaw mix, scallions and chilli with the soy sauce.
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Cover with the ketjap manis and season with salt and pepper.
- Once the pan is hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Add the pak choi to the pan for the final 4 mins of cooking time.
- Divide the rice and salmon between plates.
- Serve alongside the pak choi and asian slaw.
- Sprinkle the coriander over the top.
2640
kJ
Energy (kJ)
631
kcal
Energy (kcal)
17.2
g
Fat
3.2
g
of which saturates
87.5
g
Carbohydrate
17.7
g
of which sugars
4
g
Dietary Fiber
29.8
g
Protein
80
mg
Cholesterol
1.83
g
Salt
