A little pickled ginger goes a long way to adding a burst of flavour and texture to this dish. Steaming salmon means important nutrients are maintained.
- 200 g brown rice
- 4 x 100 g boneless skinless salmon fillets
- 100 g green beans, trimmed
- 200 g pak choy, chopped into larger pieces
- 4 green shallots, cut into matchsticks
- 4 tbsp mixed seeds (such as pumpkin, sesame and sunflower seeds)
- pickled ginger, finely chopped (optional)
- ¼ cup kecap manis
- juice of 3 limes
- 2 tbsp sambal oelek or 1 red chilli, deseeded and chopped
- 1 tbsp rice vinegar
- 1 tbsp golden caster sugar
- Bring a large saucepan of water to the boil. Add brown rice and cook for 15 minutes or until tender. Drain and set aside.
- Meanwhile, combine all dressing ingredients in a small bowl. Set aside.
- Put salmon in 1 steamer basket and beans and pak choy in another. Steam fish over a pan of simmering water for 6 minutes and veg for 4 minutes or until cooked through.
- Spoon rice into bowls and top with fish and veg. To serve, pour over a little dressing and top with green shallots, seeds and pickled ginger, if using.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.0 g|
|Total carbohydrates||66.0 g|
|- Sugars||16.3 g|
|Dietary fibre||8.2 g|