This has all the elements of a great Japanese dish — fresh fish and delicious sticky rice. It’s a real treat, too, with a salty-sweet flavour brought out from the soy, honey and ginger marinade.
Try combining this dish with a salad and some pickled cucumber to round it off.
Image courtesy of Great British Chefs
For the salmon:
- 4 salmon fillets, skin and bones removed
- 1 tbsp of clear honey
- 1/2 tbsp of soy sauce
- 1 red chilli, thinly sliced
- 1 knob of fresh ginger, grated
- 2 tbsp of sesame oil
For the coconut rice:
- 400ml of coconut milk
- 400ml of water, boiling
- 400g of white rice
- 120g of edamame
- 1 tbsp of toasted sesame seeds
- 1 handful of pea shoots
1. To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Add the boiling water to the pan straight afterwards. Add the rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside
2. To make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets to the mixture and leave for 15 minutes.
3. Preheat the grill to a medium heat and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, then turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes.
4. Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside.
5. Spoon the rice and edamame beans onto 4 plates to serve. Top with the salmon. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately.