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Thai sweet chilli salmon and rice

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Thai sweet chilli salmon and rice

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Fish: salmon
Serves: Serves 4

PREPARATION METHOD

1. Bring 600ml of salted water to a boil in a saucepan. Stir in the rice. Bring the mixture back to a boil, then reduce the heat and cover with a lid.
2. Leave to cook for 15 minutes until all the water has been absorbed. Fluff with a fork and leave to cool slightly.

3. Heat the oil in a large frying pan over a medium-high heat and cook the garlic, ginger and spring onions for 2-3 minutes.
Add the pepper and mushrooms and cook for another 2-3 minutes until softened.
4. Stir in the sweet chilli sauce, then gently stir in the rice and salmon. Serve immediately.

  • Ingredients
  • 300g jasmine rice
  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 6 spring onions, finely chopped
  • 1 red pepper, deseeded and chopped
  • 100g mushrooms, sliced
  • 4 tbsp sweet chilli sauce
  • 2x John West Red Salmon 105g S&B
  • 1 tbsp fresh ginger, grated

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