Crispy Honey Ginger Garlic Salmon Bowl
- 600 grams Fresh Salmon Skin on
- 1 tablespoon Fish Sauce
- 3 tablespoons Honey
- 1/4 cup Dark Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Olive Oil
- 1 tablespoon Grated Ginger
- 7 cloves Garlic
- 4 cups Cooked rice to serve
- 1.5 teaspoons Chilli Flakes
In a bowl, combine the soy sauce, Honey, Chilli flakes and fish sauce.
Heat a skillet on medium to high. Add both oils followed by the salmon pieces cut small. Salmon should go skin side down and cook for 3 minutes, until it is crisp. Flip, reduce the heat to medium and once all sides are crispy remove from the heat to a separate plate.
Add ginger and garlic to the same pan and cook for 2 minutes until lightly golden.
Pour in the sauce with 1/3 cup water and cook another 3 minute, until the sauce thickens. Add the salmon to the skillet and coat each piece in the sauce.
- Place salmon pieces on a bed of rice and drizzle the sauce on top. Garnish with spring onions, sesame seeds, boiled edamame.
To cook the rice...
1. Wash 2 cups of dry rice throughly until the water runs clear. For every 1 cup of rice add 1.5 cup of water to the pot with 1 teaspoon of salt, stir to combine, cover and lower the heat to the lowest to cook. Allow the rice to cook for 20 minutes on low, then turn the heat off completely. Do not remove the heat while cooking as you don't want to lose the steam as this helps to cooks the rice throughly.
2. Remove the lid, fluff the rice with a fork and serve when ready.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
