Hoisin-Glazed Salmon and Coconut Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200ml coconut milk
• 150g green beans
• 1pcs carrot
• 1pcs lime
• 60g hoisin sauce
• 5g Chinese barbecue seasoning
• 2pcs Tasmanian salmon fillets
• 1pcs Lebanese cucumber
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook coconut rice
   Rinse the rice until the water runs clear. Put the rice, half the coconut milk* and 200ml water in a small saucepan, season with salt and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, trim the beans and cut to 1.5cm lengths. Halve the carrot lengthwise, then thinly slice on an angle. Finely grate the zest of half the lime*, then cut the half into wedges.
3. Step 3 — Make hoisin glaze
   SALMON OPTION Combine the hoisin sauce and Chinese barbecue seasoning in a bowl.
4. Step 4 — Cook salmon
   Heat 2 tsp oil in a medium deep frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2 mins. Add the hoisin glaze and cook, turning, for a further 1 min or until just cooked or cooked to your liking. Remove from pan and cover to keep warm.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the beans and carrot for 3-4 mins until just tender. Add 2 tbs water and cook, scraping the base to incorporate the flavour. Remove the pan from the heat.
6. Step 6 — Get ready to serve
   Meanwhile, thinly slice the cucumber on an angle and season lightly with salt. Fluff the coconut rice with a fork, add the lime zest and stir to combine. Divide the coconut rice, salmon and stir-fried vegetables among plates. Serve with the cucumber and lime wedges.

Allergens

Gluten, Sesame, Soy, Wheat, Sulphites, Fish