April 2, 2009

Chinese Steamed Salmon & Rice

MUNCH RATING: 4/5
This is something I’ve been meaning to cook in my Tefal 4-in-1 for quite some time and tonight I finally got around to doing it. In the recipe book there are separate recipes for rice using the Rice Cooker function and recipes for cooking fish using the Steaming function, but no instructions on how to cook them both at once.

The rice usually takes about 20 minutes to cook, so I made an educated guess that the salmon would steam in this amount of time. So this was my little experiment and it worked out perfectly! The salmon was perfectly moist and the rice was fluffy and the grains separated.

I served this with some Pak Choi, which I cooked separately in a wok once the salmon and rice were cooked. I didn’t cook it in the steaming basket for a couple of reasons: 1) there wasn’t much room left in the steaming basket, 2) I wanted a slightly different flavour for the vegetables from the salmon.
  • Serves 2
  • Marinade time: up to 30 minutes (optional)
  • Tefal 4-in-1 Rice Cook: 20 minutes 

Ingredients:
  • 2 cups of uncooked long grain/jasmine rice
  • 2 pieces of salmon (I used fairly thin fillets, about 1 inch thick x 1 inch wide)
  • 1 Tablespoon sesame oil
  • 2 Tablespoon of ketchup manis (or just use soy sauce)
  • 1 Tablespoon honey
  • 2 cloves garlic, crushed
  • About 1 cm of root ginger, grated (I store this in the freezer so it’s easy to grate)
  • 2 spring onions, chopped at an angle 

Directions:
  1. Rinse the rice, then place it in Rice Cooker bowl. Fill the bowl so that it is just over line number 2 (because you’re also steaming fish, I am a little bit more generous with the water).
  2. Line the steaming basket with foil so that all the holes are covered and none of the sauce can drip into the rice bowl.
  3. In the steaming basket mix together the sesame oil, ketchup manis (or soy sauce), honey, garlic, ginger and spring onions. Place the salmon in the sauce and make sure both pieces are well covered in the sauce (if you like you can leave the fish to marinate for up to 30 minutes in the fridge).
  4. Place the steaming basket in the rice bowl over the rice. Shut the lid and then press the Rice Cooking button. It will take about 20 minutes to cook. 

For the Pak Choi:
Wash 2 Pak Choi bulbs, then slice each one in half so it is easier to separate the leaves. Heat 1 Tablespoon of oil in a wok or large frying pan, then add a pinch of chilli flakes and fry for about 30 seconds. Add the thicker stem parts of the Pak Choi and fry for about 1 minute before adding a 2 Tablespoons of water and clamping on a lid. After 2 minutes, add the leafier parts of the Pak Choi and add 1 Tablespoon of Oyster Sauce, a teaspoon of sugar and some of the sauce from the cooked salmon, then cook for another minute. Serve immediately with the rice and salmon.

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