Ingredients
4 salmon fillets
4 mini pak choi, halved- Steamed rice
2 tbsp sunflower oil
2 banana shallots, sliced
1 red pepper, diced
1 clove garlic, crushed
2 tsp Thai curry paste
600l vegetable stock
250g basmati rice
1 lemon grass stalk, bashed
Juice ½ lime - Teriyaki sauce
3 tbsp soy
3 tbsp mirin
1 tbsp rice wine vinegar
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
2 tbsp light brown sugar
1 tsp grated ginger
Method
- Heat the oil in a large saucepan. Add the shallots and pepper and fry for 5 mins. Add the garlic and fry for 1 minute.
- Add the Thai curry paste and stock and bring up to the boil. Add the lemon grass and lime juice.
- Add the rice to the pan with the stock, cover and simmer for 12-15 mins until tender. I steamed the rice in my Miele oven by popping into the steam tray and pouring over the hot stock. Steam Cook 100C for 12 mins.
- Mix the teriyaki sauce ingredients together in a bowl. Arrange the salmon fillets in a dish and pour over the teriyaki sauce. Leave to marinate for 20 mins.
- Grease a small baking tray and place the marinated fillets on top. Season lightly and drizzle with oil. Brush the pak choi with oil and place them next to the salmon.
- Grill the salmon on a medium-high heat for 10 mins. I set my Miele oven to Combi Mode Grill Level 3, 60% humidity.
- Pour the remaining marinade into a small saucepan and bring up to the boil.
- To serve, spoon the rice onto a plate, top with the salmon fillets and pak choi and drizzle with teriyaki sauce.
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