Spiced salmon sticks with lemon rice

Recipes / Fish

Detailed step-by-step description of how to cook the dish "Spiced salmon sticks with lemon rice". Try it by all means

Recipe «Spiced salmon sticks with lemon rice» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 10 curry leaves, 1 1/2 tsp black mustard seeds, 1 tsp ground turmeric, 2 cups jasmine rice , 2 cups Massel vegetable liquid stock, Juice and grated rind of 1 lemon, 2 salmon fillets, skin and bones removed and cut into 3cm pieces , 1 lemon, cut into small wedges, 8 bay leaves, 2 tbsp coriander seeds, 2 tsp fennel seeds, 1 tsp sea salt, 2 baby bok choy, halved.

Ingredients:

  • 1 tbsp vegetable oil 
  • 10 curry leaves 
  • 1 1/2 tsp black mustard seeds 
  • 1 tsp ground turmeric 
  • 2 cups jasmine rice 
  • 2 cups Massel vegetable liquid stock 
  • Juice and grated rind of 1 lemon 
  • 2 salmon fillets, skin and bones removed and cut into 3cm pieces 
  • 1 lemon, cut into small wedges 
  • 8 bay leaves 
  • 2 tbsp coriander seeds 
  • 2 tsp fennel seeds 
  • 1 tsp sea salt 
  • 2 baby bok choy, halved 

Instructions

  1. Heat 1 teaspoon oil in a large heavy based saucepan over a moderate heat. Cook the curry leaves, mustard seeds and turmeric for a minute. Remove from the heat. Wash the rice until the water runs clear and add to the saucepan with the vegetable stock, lemon juice and rind. Bring to the boil. Cover and reduce the heat to low, simmer for about 10 minutes or until the rice has absorbed all of the liquid. Set aside covered for another 10 minutes to allow the rice to steam.
  2. Thread the salmon pieces onto 8 small bamboo skewers with the lemon wedges and bay leaves. Crush the coriander seeds and fennel seeds with the sea salt in a mortar and pestle. Rub the coriander mixture evenly onto the salmon pieces.
  3. Heat remaining oil in a heavy-based pan over a moderately high heat. Cook the salmon sticks for about 3 minutes or until done, turning to ensure even browning.
  4. Place the baby bok choy into a heatproof bowl and cover with boiling water. Drain and refresh in cold water. Serve the lemon rice with the salmon sticks and baby bok choy.