Crispy Salmon Rice Bowl with Slaw

Ingredients · per serving

• 100 g Red cabbage
• 250 g Salmon fillet (skinless)
• ½ medium Lime
• ½ medium Avocado
• 1 medium Carrot
• to taste Black pepper
• ¼ tsp Chili flakes
• 2 cloves Garlic
• 3 tbsp Sunflower oil
• ½ tsp Caster sugar
• 2 tbsp Rice vinegar
• 1 tsp Fresh ginger
• 1 tsp Sesame oil
• 2 tbsp Honey
• 3 tbsp Soy sauce
• 3 tbsp Cornflour
• 2 tbsp Fresh coriander
• 1 stalk Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 75 g Jasmine rice

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Cube the salmon (skinless) into 2-3cm pieces. Toss with cornflour, salt and pepper until each piece is dusted dry-white.
3. Make the slaw: shred the red cabbage and carrot finely. Toss with rice vinegar, sesame oil, soy sauce, pinch sugar and chopped coriander.
4. Mix the glaze: soy sauce, honey, rice vinegar, minced garlic, grated ginger and chili flakes (if using) in a small bowl.
5. Heat 3 tbsp sunflower oil in a wide pan over medium-high heat. Add the salmon pieces in a single layer (don't crowd). Fry 2 minutes per side until deeply golden and crisp.
6. Pour off most of the oil. Pour the glaze into the pan. Toss the salmon to coat — it'll bubble and thicken in 30 seconds. Off the heat immediately so the crust stays crispy.
7. Build the bowls: rice as base. Pile on the glazed salmon, slaw and sliced avocado. Scatter sesame seeds, sliced spring onion and a wedge of lime.

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