Watch a Live Simply Singapore cooking demonstration for this recipe here:http://www.youtube.com/watch?v=-2lETe8x2nI
Some time ago, I posted a recipe and video of a whole roasted salmon, a perfect table centrepiece for Pescatarians at Christmas. I received many questions/messages asking whether one could just do it with fillets or did one have to put up with those beady eyes looking back! Also, in the video, I mentioned sometimes having a bed of rice as opposed to potatoes. So, this is the answer to all those questions and conundrums!
There is a lot of leeway with this recipe, in terms of what fish to use, how much rice and amount of chilli. I like to add some thinly sliced onions & tomatoes on the rice, before placing the fish fillets on top but you can use any vegetables you fancy, turning it into a one pot dish even. You can keep it simple, serving it with just a green salad, if you’re happy with dry.
The Rice: is first cooked then baked; and really, any type of rice can be used. What I do is, marinade the fish while the rice is cooking, then put it all together to bake. For special occasions like Good Friday, I like to make Nasi Lemak (Malay coconut rice) for the rice base. Click on name for recipe.
INGREDIENTS (serves 2)
2 salmon fillets, skinless is best
1 medium onion
2 cloves garlic
1 lemongrass, bottom half, sliced in rings
half inch/1cm galangal
half – one red chilli, mild or spicy, to taste (we use Thai/bird’s eye chilli)
pinch turmeric powder
juice of half a lime
half a tsp salt
300g Jasmine rice, uncooked weight
2 fresh lime leaves
1 spring onion, green part, thinly sliced
1 large onion, thinly sliced in rings
juice of half a lime
chopped fresh coriander for garnish
1 tbsp vegetable oil & a little bit more for greasing
1 tbsp water
1. Pound or chop finely the marinade ingredients, adding a little water if you need to.
2. Keep aside 1 tbsp of the marinade and use the rest to marinate the salmon fillets. Cover and keep aside until needed.
3. Cook the rice with 450ml of water or (or see here for Nasi Lemak recipe) in the usual way (see below for MY WAY!) and preheat the oven to 200˚C/180˚C Fan.
4. When rice is cooked, lightly grease a baking dish and pack all the rice onto the bottom of the dish.
5. Place the onion and tomato slices (and/or any other veg you may be using) on the rice.
6. Mix the tbsp of water, oil and marinade and stir to mix.
7. Sprinkle this mix all over the rice and vegetables.
8. Place the salmon fillets on the prepared bed, tipping all the marinade onto the fish and bed.
9. Bake in the preheated oven for 20-25 minutes, depending on how well done you like your fish.
10. When done, squeeze the lime juice all over, sprinkle the spring onion and/or coriander leaves and serve immediately, accompanied by a side dish as mentioned above.
COOKING RICE MY WAY
There are many different ways to cook rice: by absorption, steaming & the draining method.
When I’m not using the rice cooker this is how I cook white rice.
1. A good rule for rice:water ratio that I employ is whatever size cup you use, always add an additional cup of water to the number used for rice.
2. So, 3 cups of rice = 4 cups of water, whatever the size of your cup. SERIOUSLY.
3. Rinse the rice in cool water, room temperature is fine, a couple of rinses work fine for me. I’m not a stickler for “until the water runs clear”.
4. Bring the rice/water to boil on high heat.
5. At the point when the water has all but evaporated (you’ll see little steam pockets/holes appear on the surface), lower the heat right down to its lowest setting & cover the saucepan with a lid.
6. Cook for another 12 minutes, undisturbed, then turn the heat off and move the saucepan off the hot hob on to a cool one & leave, to rest, covered for 5 minutes.
7. Fluff the rice up with a fork and serve.
** You need to get to know the rice you use. Some rice will need slightly less water, some, more. As you get to know the rice, adjust the amount of water used as you see fit. Never use an untried brand when cooking for a party.