Steamed salmon & veg rice bowl
Per serving
This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply leave out the salmon and garnish with chopped spring onions or toasted pine nuts
Ingredients
4 serv.- brown rice↗200g g
- green beans↗100g g
- pak choi↗200g g
chopped into chunky pieces
- salmon fillets↗4 x 100g g
- kecap manis↗4 tbsp
(sweet soy sauce)
- limes↗juice 3
- sambal oelek↗2 tbsp
(chopped chilli in a jar) or 1 red chilli, deseeded and chopped
- rice vinegar↗1 tbsp
- golden caster sugar↗1 tbsp
- spring onions↗4
finely chopped
- mixed seeds4 tbsp
(I used pumpkin, sesame and sunflower)
- pickled ginger↗
chopped (optional)
Step-by-step instructions
- 1
In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
- 2
Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.
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