Sweet Chilli Salmon
with Sesame Vegetable Egg Fried Rice
Fried rice was invented sometime during the Sui dynasty in Yangzhou, located within the eastern Jiangsu province of China.
Cals 844 · Prot 47 · Carbs 95 · Fat 36
Family Friendly
30 min
Fried rice was invented sometime during the Sui dynasty in Yangzhou, located within the eastern Jiangsu province of China.
Cals 844 · Prot 47 · Carbs 95 · Fat 36
Family Friendly
Ingredients
Salmon
Skin-on salmon fillet
6*
350 Grams
Sweet chilli sauce
40 ML
Ginger garlic paste
15 Grams
Rice vinegar
15 ML
Soy sauce
9*10*11*
10 ML
Vegetable oil
1 Tbsp
Egg fried rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Carrot
1 Piece
Sugar snap peas
100 Grams
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Organic Eggs
5*
1 Piece
Sesame oil
3*9*
15 ML
Allergens
*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3530 / 844 |
| Fats (g) | 35.6 |
| of which saturated (g) | 7.2 |
| Carbohydrates (g) | 95 |
| of which sugars (g) | 16 |
| Fibers (g) | 5.6 |
| Proteins (g) | 47.2 |
| Salt (g) | 2.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pan with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pan from heat.
- Keep covered until serving.
Tip! This recipe works best with cold rice that's been cooked the day before. Simply cook the rice, store in the fridge and then add it to the stir fry the next day.
2 Make glaze
- Meanwhile, in a small bowl mix together the sweet chilli, ginger garlic paste, rice vinegar, soy sauce and a drizzle of oil.
- Keep the sweet chilli glaze aside.
3 Prep
- Peel and grate the carrots.
- Trim and chop the sugar snap peas into bite-sized pieces.
- Finely chop the spring onion (reserve some for garnish).
4 Butterfly salmon
- Portion the salmon into individual fillets.
- Using a sharp knife, make a deep incision along each salmon fillet, lengthways.
- The incision should reach through to the skin of the salmon, but not slice through it.
- Finally, turn each salmon piece out as though opening a book.
- The intact salmon skin should function as the book's spine.
5 Fry salmon
- Heat a large non-stick pan over a medium heat with a drizzle of oil.
- Once hot, add the salmon fillets.
- Fry for 3-5 min or until cooked through.
- Transfer the salmon to a plate.
- Discard the oil in the pan.
- Return the pan to a medium heat with the glaze.
- Simmer for 1 min or until thickened.
- Return the salmon to the glaze.
- Remove the pan from the heat and set aside.
6 Serve
- Once the rice is cooked, heat a second non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the eggs. Stir-fry for 1-2 min, scrambling with a spatula as you go.
- Add the carrots and sugar snap peas with a generous pinch of salt.
- Fry for 3 min.
- Add the rice. Toss to coat.
- Remove the pan from the heat. Add the sesame oil and spring onion.
- Serve the Sweet Chilli Salmon on top of the Sesame Vegetable Egg Fried Rice.
- Garnish with remaining spring onion.
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