Salmon & coconut rice with ginger and shallots.
Cook time: 15 mins | Prep time: 15 mins | Serves: 4
Ingredients.
1 cup basmati rice, rinsed well
2 garlic cloves, roughly chopped
4cm-piece fresh ginger, finely grated
400ml coconut milk
2 tablespoons (40ml) soy sauce
4 salmon fillets (150g each), skin off, pin-boned
250g cocktail truss tomatoes
1 bunch bok choy, quartered lengthways
2 tablespoons shop-bought fried shallots,
1 thinly sliced long green chilli, and 10g basil leaves, to serve
Method.
1. Place a shallow casserole over medium-high heat. Add rice, garlic and ginger. Cook, stirring, for 2 minutes.
2 Reduce heat to medium. Add coconut milk and soy sauce, and stir. (If you have a creamier coconut milk you will need to add 1/2 cup of water. See notes below).
3. Add salmon and tomatoes to casserole and simmer, covered, over low heat for 8 minutes.
4 Remove lid. Arrange bok choy around salmon and simmer, uncovered, for 5 minutes or until liquid is almost absorbed.
5 Add shallots, chilli and basil. Season to taste and serve.
COOKING NOTES:
Some canned coconut milk brands, particularly organic ones, can be a lot thicker and creamier, which may not provide enough liquid for the rice to cook properly. To adjust, simply add ½ cup of water to the coconut milk.
Alternatively, you can substitute the 400ml of coconut milk with 400ml of coconut water for a lighter result.
My children love kewpie mayonnaise on top of their salmon rice bowls.
