Salmon & Ginger Oyster Sauce
with Veggie Stir-Fry & Garlic Rice
- Milk
- Gluten
- Molluscs
- Wheat
- Fish
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
Take crispy-skinned salmon to the next level with our irresistible mix of ginger and oyster sauce. Teamed with colourful veggies and fluffy basmati rice, this is a delectable meal everyone will love!
Ingredients
4 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 head
broccoli
½
lemon
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Ginger Lemongrass Paste
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
½ sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
honey
1.5 cup
water (for the rice)
2 tbs
water (for the sauce)
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Chop the broccoli into small florets and roughly chop the stalk.
In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry the carrot, broccoli and a good splash of water until tender, 5-7 minutes. Add a drizzle of olive oil, a splash of water and sprinkle over the Southeast Asian Spice Blend (see ingredients). Cook, tossing, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
While the veggies are cooking, zest the lemon to get a pinch and cut into wedges. In a small bowl, combine the oyster sauce, ginger lemongrass paste, the remaining garlic, water (for the sauce), honey, lemon zest and a generous squeeze of lemon juice.
Pat the salmon dry with paper towel. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin- side down first, until just cooked through, 3-4 minutes each side (depending on thickness). Pour the oyster sauce mixture over the salmon, gently turn the fish to coat, and simmer until slightly thickened, 1-2 minutes.
Divide the garlic rice between bowls. Top with the veggie stir-fry and salmon. Pour over any remaining ginger oyster sauce. Serve with any remaining lemon wedges.
