What We Send
What You'll Require
- 1 x Saucepot
- 1 x Frying Pan
- 1 x Heavy bottom pot / pan with lid
- Wooden Spoon / Spatula
- Mixing Bowl
- 2 x Serving Bowls
Do this only when you are ready to cook the rice.
Wash Jasmine rice 2-3 times in cold water till water runs clear.
Finely chop ginger.
Wash, drain and marinate salmon in half the marinade and chopped ginger for 15 minutes.
Note: Save the second half of the marinade for cooking the beans later.
Wash and drain beans.
Cooking Jasmine Rice
Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan with a lid. Cover the saucepan and bring the water to boil.
Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
Note: Cook the beans and salmon at this stage while the rice is cooking.
Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.
Transfer to a serving bowl.
Blanching the Beans
Add the beans to a medium sauce pot, cover with water, add a lid, and bring to a boil over high heat. Allow the beans to boil until bright green and slightly tender, about 3-4 minutes, then drain in the colander, run cold running water, and set aside.
Cooking the Salmon
Lightly oil a frying pan with sesame oil and heat over medium-low flame. Once hot, add the salmon pieces and cook on each side until the glaze turns deep brown and the fish is cooked through, about 3-5 minutes each side. Removed the cooked salmon to a plate.
Finishing the Beans
Add the drained green beans to the frying pan that was used to cook the salmon, add finely chopped ginger along with the remaining unused marinade. Saute the green beans in the marinade until it thickens to a shiny glaze and completely coats the green beans, about 3 minutes. Sprinkle sesame seeds and mix well.
Serve the fish on top of the brown rice with glazed green beans.