Ketjap Manis Glazed Salmon and Garlic Rice
with pak choi and asian slaw
Garlic fried rice, flaky fried salmon and tender greens make for a well-rounded, Asian-inspired meal this evening.
Tags:
Calorie Smart
•Family Friendly
•Eat Me First
Allergens:
Fish
•Wheat
•Cereals containing gluten
•Soya
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains: Fish)
150 grams
Rice
2 unit(s)
Garlic
2 unit(s)
Scallion
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Onion
½ unit(s)
Chilli
1 unit(s)
Pak Choi
2 sachet(s)
Ketjap Manis
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Coriander
120 grams
Coleslaw Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat17.2 g
of which saturates3.2 g
Carbohydrate87.7 g
of which sugars17.8 g
Dietary Fiber4 g
Protein30.1 g
Cholesterol80 mg
Salt1.8 g
Potassium278.7 mg
Calcium59.7 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking steps
1
- Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
- Rinse the rice to remove excess starch. Pop a pot over medium-high heat with a drizzle of oil.
- When hot, add the onion and garlic and fry for 2-3 mins. Stir in the rice with 300ml salted water (per 2P) and bring to the boil.
- Lower the heat to medium, cover and cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve the chilli lengthways. Deseed and finely chop half (use all for 4P and 6P).
- Trim the scallion and thinly slice.
- Trim the pak choi, then quarter lengthways.
- Roughly chop the coriander (stalks and all).
- In a small bowl combine the coleslaw mix, scallions and chilli with the soy sauce.
3
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Cover with the ketjap manis and season with salt and pepper.
- Once the pan is hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Add the pak choi to the pan for the final 4 mins of cooking time.
4
- Divide the rice and salmon between plates.
- Serve alongside the pak choi and asian slaw.
- Sprinkle the coriander over the top.
