I haven’t changed the way I’ve cooked salmon for years. No jokes – I found what I thought to be the perfect combination of spices, and never strayed from my trusty recipe. However, since coming back from Singapore, I have been inspired to change the way I cook: thus, salmon skewers were born.
Incorporating salty soy flavours, these salmon kebabs are far more tender and melting than chicken skewers. The cabbage parcels have simple stir-fried vegetables inside, and the rice – well, that’s another level of insanity. When I took my classes at Food Playground, they taught me how to make the most aromatic and gorgeous rice. I’ve never understood before how rice could be eaten alone. I certainly do now!
So, this is my take on their rice recipe, and a sort of Singaporean-fusion dish overall. If you’d like to keep this low-sugar, replace the kecap manis (sweet soy sauce) with a mixture of equal parts soy sauce and rice malt syrup. If you’re fine with the sugar and want to keep it authentically Asian, buy the syrupy kecap sauce from an Asian grocery store or from the international section at your supermarket.
Okay, I know there is lot of soy sauce in this. But, you know what? It doesn’t taste that way to me. Maybe, if you seldom eat it, you may want to leave it out of the stir-fry. If you’re accustomed to its flavour, don’t skimp! It replaces salt here and permeates everything with its lovely, savoury flavour. Of course, if you’re gluten-free, you’ll need to buy the gluten-free one 🙂
This recipe can be nut-free and egg-free.
Serves 2
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
Salmon:
– 400 grams salmon fillets, skin and bones removed
– 1 Tablespoon kecap manis (see above)
– 1 Tablespoon soy sauce
– good grinding fresh black pepper
– 1/2 teaspoon mustard powder
– 1/2 teaspoon chilli powder
Rice: (Makes enough for 2 plus extra to spare)
– 1 Tablespoon pork lard (trust me!)
– 1 clove garlic, minced
– 1 shallot, minced
– inch-long knob ginger, sliced thinly
– 1 cup long-grain rice, washed and soaked in water for 10 minutes
– 1 cup (salted) chicken stock
Vegetable Parcels:
– 2 large, whole cabbage leaves, washed
– 1 Tablespoon pork lard OR coconut oil
– 1 clove garlic, minced
– 2 spring onions (both green and white parts), sliced
– 1 cup frozen stir-fry vegetable mix of choice, thawed
– 1/2 teaspoon sesame oil
– 1 teaspoon soy sauce
– 1 teaspoon kecap manis (see above)
To serve:
– 1 tomato, de-seeded and cubed
– soy sauce
– fresh, sliced chillies
– sliced spring onion
Method:
1. Soak 8 bamboo skewers in water. Meanwhile, cut the salmon into 1 inch cubes, and massage with the remaining (salmon) ingredients. Leave to marinate.
2. Heat the lard in a medium saucepan over medium heat. Add the garlic, spring onion, and ginger, frying until just golden. Add the rice and fry for a couple of minutes more, before adding the stock and covering with a lid. Bring to a boil then lower heat, cooking until you can see the liquid has been absorbed. Turn off the heat and let the saucepan sit on the hob, but do not open the lid!
3. Steam or microwave the cabbage leaves until just tender. Please don’t overcook these, as they’ll go soggy! Heat the lard or oil in a frying pan, then add the garlic and shallot. Fry until golden, then add the stir-fry mix, sesame oil, and soy sauces. Continue frying until almost browning.
4. Thread 5-6 pieces of salmon onto each skewer. Grill these skewers until the salmon is just cooked, turning half-way. Mine took about 10 minutes in total; your grill (oven or otherwise) will likely be different, so use your judgement.
5. To assemble, toss the tomato in enough soy sauce to coat, and pour some soy sauce over the chillies in a small dish. Divide the stir-fry between the two cabbage leaves, pinning into baskets using toothpicks. Fluff the rice with a fork then press into an oiled ramekin, tipping gently on to a serving plate. Repeat with the second plate. Arrange the salmon skewers on each plate, along with the tomato mixture and the cabbage parcels. Garnish with spring onion and the chilli, and enjoy! 🙂
