2 x 100 g boneless skinless salmon fillets, cut into cubes
8 green shallots, ½ cut into 4cm lengths, ½ finely sliced
2 tsp Shaoxing rice wine
2 tsp salt-reduced soy sauce
2 tsp mirin
2 tsp sesame oil
4 tsp grated ginger
1 fresh long red chilli, finely chopped
2 cloves garlic, minced
½ cup edamame beans or peas
2 small pak choy, thinly sliced
250 g microwave brown rice, heated
- Thread alternating salmon pieces and shallot lengths onto 2 presoaked bamboo skewers. Mix vinegar, soy and mirin in a small bowl then brush ½ over skewers. Cover and set aside at room temp for 20 minutes to marinate.
- Meanwhile, preheat grill to high. Heat sesame oil in a frying pan or wok over a high heat. Add ginger, chilli and garlic, and cook for 1 minute or until fragrant. Add edamame or peas, pak choy and sliced shallots. Fry for 1 minute then add rice and stir-fry until heated through.
- Grill skewers, brushing with remaining marinade halfway through, for 2 minutes each side or until salmon is cooked through.
- Serve glazed skewers on top of fried brown rice.