Korean Brown Rice Kim Chi & Fish

Date nights can be tricky… finding food that both parties will enjoy is key. “Bowls” are very trendy at the moment so they are sure to impress, and this Korean inspired version is a source of whole grains, protein, fibre, and essential vitamins & minerals… so not only is it tasty, but good for you too.

 

Korean Brown Rice Kim Chi & Fish

Serves2

Cooked in20 minutes

DifficultyModerate

Ingredients

250g SunRice Steamed Brown Rice

2 x salmon fillets (130g ea) skin on, boneless

Spray olive oil

Sides:
50g Kimchi

1 carrot, grated

1 Lebanese cucumber sliced into ribbons

4 large dried shiitake mushrooms, rehydrated and sliced

Garnishes:
2 eggs, pan fried

1 spring onion, thinly sliced

1 Tbsp Hoyts sesame seeds, toasted

Sauce:
1 Tbsp gochujang (korean red hot pepper paste)

1 Tbsp sesame oil

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp mirin

½ tsp minced garlic

Method

1. Lightly spray salmon with spray oil. Place salmon fillets into Philips Airfryer, (skin side down) season with salt and cook for 8 minutes, depending on thickness, at 180c.

2. Pan fry eggs to your liking

3. To make sauce mix all ingredients into a bowl and whisk well to combine.

4. Place SunRice steamed brown rice into microwave and heat for 90 seconds. Divide rice evenly between two shallow serving bowls. Lay over cooked salmon skin side up.

5. Next arrange sides around salmon neatly. Spoon sauce evenly over each dish.

6. Top with fried egg, and garnish with spring onions and a sprinkling of toasted sesame seeds.

7. Serve warm, and toss to mix all together to eat.

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