Sichuan-Glazed Salmon
with Garlic Rice & Veggies
- Fish
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Asian Stir-Fry Mix
1 packet
Garlic Paste
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Cooking Steps
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peak!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook Asian stir-fry mix, until tender, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute.
Custom Recipe: If you've swapped to salmon, heat pan as above. Pat salmon dry with paper towel and season both sides (this helps it crisp up in the pan). When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove pan from heat and coat salmon as above.
• Divide garlic rice between bowls. • Top with Sichuan-glazed barramundi and garlic veggies. Spoon over any extra glaze from the pan to serve. Enjoy!
