A simple steamed supper with tender salmon and fluffy rice. We’re obsessed with this cooking method. It’s healthy, delicious and requires basically zero effort.
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Serves
2
Basmati Rice
Fresh Ginger
Scotch Bonnet
Skinless Salmon Fillet
Soy Sauce
Sesame Oil
Rice Vinegar
Fresh Coriander
Toasted Sesame Seeds
Chilli Oil
Sea Salt
Serves
2
Basmati Rice
Fresh Ginger
Scotch Bonnet
Skinless Salmon Fillet
Soy Sauce
Sesame Oil
Rice Vinegar
Fresh Coriander
Toasted Sesame Seeds
Chilli Oil
Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Wash the rice thoroughly in cold water then drain and transfer to the bottom of the steamer. Add cold water at a ratio of 2:1 water to rice.
Step 2.
Thinly slice the ginger and scotch bonnet.
Step 3.
Pop the top of the steamer on the base. Put the salmon fillets in the top of the steamer then scatter over the sliced ginger and scotch bonnet.
Step 4.
Cover the steamer with a lid and set it over a medium heat. Once the water is boiling, reduce the heat to low-medium and steam for 13 mins, then remove from the heat and set aside, with the lid on, for another 5 mins to finish cooking. The salmon will steam in the time it takes for the rice to cook.
Step 5.
Meanwhile, finely chop the fresh coriander.
Step 6.
To the cooked rice, add a generous pinch of sea salt and the rice vinegar then fluff with a fork.
Step 7.
To serve, divide the rice between plates and top with the salmon, ginger and scotch bonnet. Drizzle over the soy sauce and sesame oil and finish with a big handful of chopped coriander, toasted sesame seeds and some chilli oil.
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