Sizzling Szechuan Salmon Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1pcs capsicum
• 150g green beans
• 2clov garlic
• 2pcs Tasmanian salmon fillets
• 50g Szechuan stir-fry sauce
• 15ml white vinegar
• 15ml sugar
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Cut the capsicum into 2cm chunks. Trim the beans and halve on an angle. Thinly slice the garlic. Combine 1 tbs white vinegar and 2 tsp sugar in a bowl. Add the carrot and toss to combine. Set aside to pickle.
3. Step 3 — Cook salmon
   Heat 2 tsp vegetable 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 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the capsicum for 2 mins or until tender but still with crunch. Add the fish, stir-fry sauce and 1 tbs water. Cook, stirring, for 1-2 mins until the sauce is slightly reduced. Remove the pan from the heat. Taste, then season with salt and pepper. Add the salmon and turn to coat in the sauce.
5. Step 5 — Serve up
   Heat 2 tsp vegetable oil in a medium frypan over high heat. Stir-fry the beans for 2 mins or until lightly charred. Add the garlic, 1 tsp sugar and 1 tsp water and stir-fry for 30 secs or until fragrant. Remove from the heat. Divide the rice, salmon stir-fry, drained pickled carrot and beans among bowls and enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, scatter over a pinch of chilli flakes or thinly sliced fresh chilli just before serving.

Allergens

Fisch, Sesamsamen, Sojabohnen