Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 130g (2/3 cup) jasmine rice

  3. 2 tbs kecap manis (see note)

  4. 1 tbs dark soy sauce

  5. 125ml (1/2 cup) peanut oil

  6. 2 tsp sesame oil

  7. 4 x 200g pieces salmon fillet, pin-boned, skinned

  8. 1 egg

  9. 1 tsp fish sauce

  10. 2 cloves garlic, thinly sliced

  11. 2cm piece ginger, cut into julienne (matchsticks)

  12. 1 small red onion, thinly sliced

  13. 150g snow peas, trimmed, thinly sliced on the diagonal

  14. 160g (1 cup) shelled peas

  15. 1/2 cup mint leaves, roughly chopped

  16. 1/2 cup coriander leaves

  17. Sliced long red chilli, to serve

Instructions Jump to Ingredients ↑

  1. Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.

  2. Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tbs peanut oil and 1 tsp sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.

  3. Whisk together egg, fish sauce and remaining 1 tsp sesame oil in a small bowl. Heat 1 tbs peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.

  4. Wipe wok clean with paper towel and return to heat. Add 2 tbs peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.

  5. Drain salmon. Heat remaining 2 tbs peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.

  6. Divide fried rice among plates and top with salmon and chilli to serve.


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