1 cup Jasmin Rice
1/2 cup coconut milk (shake can well, use fork to whisk out lumps)
1/2 cup water
Pinch of salt
1 bunch of Chinese Broccoli (any Asian green can be used as a substitute)
1 tsp Sesame oil
2 tbs Oyster Sauce
1 tbs Kecap Manis (abc brand is best)
1 garlic clove crushed
Salmon (1 piece per person)
2 tbs kecap manis
Pinch of salt
Small bunch of coriander (normally consists of 3 bulbs)
1 long red chilli
1 knob of fresh ginger
3 cloves garlic
3 tbs of roasted salted peanuts
1 tbs sesame seeds
Step 1 - Wash your rice thoroughly under cold tap water until the water runs clear. Add half a cup of water, half a cup of coconut milk and a pinch of salt to your pot. Cook as per the cooking instructions on the rice package (absorption method, boil method or if your fancy get out your rice cooker and press that button). Leave to cook.
Step 2 - Preheat oven to 180 degrees fan forced and line a tray with baking paper.
Step 3 - Thinly slice 3 garlic cloves.
Step 4 - Cut your chilli length ways and deseed/destem using a teaspoon. Then cut chilli into long matchsticks.
Step 5 - Peel your ginger knob (best to use a teaspoon so you don’t waste any of the good stuff). Slice thinly long ways. Pile slices on top of one another, and slice into matchsticks.
Step 6 - Roughly chop 3tb of peanuts.
Step 7 - Gather two small bunches of coriander and discard of bulbs. Chop stems & leaves into 4cm lengths.
Step 8 - Wash your green vegetables and chop ends to reveal individual stems. Then chop stems & leaves. Leave these separated as they cook at different speeds.
Step 9 - Lay your fish onto the baking paper/dish. Spread 1tb of ketchup manis onto each piece. Make sure you cover the sides. Season with a pinch of salt. Cook in the oven for 12 minutes. Continue to cook for a further 3-5 minutes if you prefer your fish cooked thoroughly.
Step 10 - Heat a small pot on medium/high heat and add sesame oil & crushed garlic (1 clove). Mix until garlic starts to turn a light golden brown. Add oyster sauce, Kecap Manis & 1tb of water. Stir and set aside. Note: A little bit of sauce goes a long way as its jammed packed full of flavour.
Step 11 - Boil a pot of water or use a steamer if available. Meanwhile heat 2tb of vegetable oil in a medium sized frypan.
Step 12 - Add chilli & ginger to the frypan and cook until the ginger begins to brown. Then add the garlic slices. Meanwhile add your vegetable stalks to the steamer/pot and cook for 3 minutes.
Step 13 - Turn the temperature down to medium and add coriander, peanuts & sesame seeds to your saucepan. Mix until crispy (return to high heat if needed. Depends on the effectiveness of your stovetop).
Step 14 - Add green vegetable leaves to your steamer/pot for 30 seconds.
Step 15 - Place 2 large spoonfuls of rice in the centre of your plate. Serve salmon in the centre with your crispy garnish on top (divvy this amongst both bowls. Go nuts its delicious!)
Serve green veggies on the side and drizzle the sauce on top.
© 2021, Ember Pilates