Sticky Salmon & Fragrant Rice

Name: Sticky Salmon & Fragrant Rice with Garlic Greens & Chilli
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 sachet Crispy Shallots; 1 packet Green Beans; 1 packet Jasmine Rice; 1 packet Oyster Sauce; 280 g Salmon; 1 packet Sweet Chilli Sauce; 2 Garlic; 1 Baby Broccoli; 1 Long Chilli; 1 drizzle olive oil; 20 g butter; 1 cup water (for the rice); 0.13 cup water (for the gyoza)

with Garlic Greens & Chilli

Recipe Development TeamUpdated on September 09, 2026

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Calories

:

809 kcal

Protein

:

39.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Gluten
Molluscs
Wheat
Fish
Milk
May contain traces of allergens
Gluten
Soy
Wheat
Crustaceans
Molluscs

All you need is a pot and pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the sticky salmon and then dive into the fragrant rice. You will be at the bottom of the bowl in no time.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Crispy Shallots

1 packet

Green Beans

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat)

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

1 packet

Sweet Chilli Sauce

2

Garlic

1

Baby Broccoli

1

Long Chilli

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 cup

water (for the rice)

0.13 cup

water (for the gyoza)

Nutritional Values

Calories809 kcal

Energy (kJ)3390 kJ

Fat40 g

of which saturates13.3 g

Carbohydrate80.8 g

of which sugars13.9 g

Dietary Fibre22.1 g

Protein39.1 g

Sodium1260 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

1

• Add the water to a medium saucepan and bring to
the boil.
• Add jasmine rice, stir, cover with a lid and reduce
heat to low.
• Cook for 10 minutes, then remove the pan from
heat and keep covered until rice is tender and all the
water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t
peek!

2

• Meanwhile, trim green beans.
• Trim baby broccoli and roughly chop.
• Finely chop garlic.
• Thinly slice long chilli (if using).
• In a small microwave-safe bowl, combine oyster
sauce, sweet chilli sauce, half the garlic and a
splash of water.

3

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook green beans and baby broccoli, tossing
regularly, until tender, 5-6 minutes.
• Add remaining garlic and cook until fragrant,
1 minute. Season with salt and pepper.
• Transfer to serving bowls and set aside.

TIP: Add a dash of water to the pan to help speed up the
cooking process.

4

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Set aside on a paper towel-lined plate.

TIP: Patting the skin dry helps it crisp up in the pan!

5

• Microwave oyster sauce mixture in 30 second
bursts, until heated through.

6

• Slice salmon (if preferred). Divide rice between bowls with garlic greens. Top rice with salmon. Spoon over sticky sauce.
• Sprinkle over crispy shallots and chilli to serve.
Enjoy!