Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 14.03 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1/4 cup vegetable oil
- 2 bay leaves
- 1/4teaspoons ground chilli powder
- 2 cinnamon sticks
- 1 cup frozen peas
- 300grams skinless salmon fillet
- 2 bunch choy sum
- 2teaspoons ginger, grated
- 1 onion, sliced
- 2 cardamom pods
- 1teaspoons ground coriander
- 1/2teaspoons ground cumin
- 1/2teaspoons turmeric powder
- 2tablespoons lemon juice
- 1 1/2 cup basmati rice, rinsed
Method
Step 1 of 6
Combine ground spices and 1/2 tsp salt. Rub half over fish and reserve remainder. Brush fish with a little oil.
Step 2 of 6
Heat a non-stick frying pan over medium heat. Add fish and cook for 3 minutes each side or until just cooked. Set aside.
Step 3 of 6
Meanwhile, heat 2 tbs oil in a large saucepan over medium heat. Add turmeric, cinnamon, cardamom, bay leaves, ginger and onion and stir for 2-3 minutes or until fragrant and onion is lightly browned.
Step 4 of 6
Add rice, 31/2 cups water and peas and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is tender. Remove from heat and stand for 2 minutes. Fluff rice with a fork and stir in lemon juice.
Step 5 of 6
Meanwhile, cut stems from choy sum. Heat remaining oil in a large frying pan or wok over medium heat. Add reserved spice mix and choy sum stems and cook, stirring, for 2 minutes. Add leaves and cook until just wilted.
Step 6 of 6
Flake salmon into pieces and gently fold through rice. Serve with choy sum.
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