INGREDIENTS
Marinated salmon
1 tbsp roughly chopped lemongrass stems, white part only
125 ml (½ cup) light soy sauce
½ cup roughly chopped coriander stems
2 cm piece ginger (105 g), roughly chopped
1 garlic clove, roughly chopped
4 x 150 g skinless salmon fillets, pin boned
Sticky soy sauce
80 ml (⅓ cup) light soy sauce
80 ml (⅓ cup) sweet soy sauce
2 tbsp honey
Herb rice pilaf
200 g (1 cup) jasmine rice, rinsed
310 ml (1 ¼ cup) chicken stock
80 ml (⅓ cup) coconut cream
6 makrut lime leaves, bruised
150 g sugar snap or snow peas, thinly sliced
2 tbsp fish sauce
1 spring onion, thinly sliced
½ cup roughly chopped basil leaves
½ cup roughly chopped coriander leaves
½ cup unsalted peanuts, roasted and roughly chopped
To serve
2 long red chillies, finely sliced
Lime wedges
Miele accessories
Unperforated steam container
METHOD
Marinated salmon
- Blend or process the lemongrass, soy, coriander, ginger and garlic in a food processor until smooth.
- Place the salmon in a dish and drench with the marinade. Cover and refrigerate for at least 1 hour to marinate.
- Make the sticky soy sauce and herb rice pilaf while the salmon marinates.
- Preheat the combi steam pro oven on Combi mode: Fan Plus at 70°C + 70% moisture.
- Place the salmon into an unperforated steam container. Cover with 1 tablespoon of the sticky soy sauce.
- Place the salmon on shelf level 2 and cook for 20 minutes or until salmon is just cooked through.
Sticky soy sauce
- In a small saucepan on medium-high heat, induction setting 7, heat the ingredients until just below boiling, approximately 2-3 minutes.
- Reduce the heat to low, induction setting 3 and cook for 25 minutes, or until the sauce has reduced by one third.
Herb rice pilaf
- In an unperforated steam container, combine the rice, stock, coconut cream and lime leaves.
Place in the steam oven and Steam at 100°C for 14 minutes. - Add the snow peas, fish sauce and spring onions to the steamed rice. Stir to combine and Steam at 100°C for a further 1 minute.
- Remove the rice from the steam oven and discard the lime leaves. Cover until salmon is cooked.
- Add three quarters of the chopped herbs and peanuts to the pilaf just before serving. Stir to combine. Taste and add another 1-2 teaspoons of fish sauce, if desired.
To serve
- Spoon the rice pilaf into serving bowls and top with a piece of salmon. Drizzle with the sticky soy sauce and garnish with the remaining herbs, peanuts, chilli and lime wedges.
Hints and tips
- Use sustainably farmed king salmon. Other fatty fish such as ocean trout or kingfish work well with this recipe. Simply ask your local fishmonger for advice.
APPLIANCE / FUNCTION
Miele
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