Ingredients
Ready Time: 30 minutes
Serves: 1
Main Ingredients:
120 grams Sockeye Salmon
15 grams Lemongrass, finely sliced
30 grams Shallots, finely sliced
5 grams Bird’s Eye Chilis, finely sliced
3 grams Kaffir Lime Leaves, finely sliced
150 grams Cooked Jasmine Rice
10 grams Garlic, minced
10 milliliters Fish Sauce
15 grams Sugar
15 grams Oyster Sauce
10 milliliters Soy Sauce
10 milliliters Soybean Oil
10 grams Olive Oil (for searing the sockeye salmon)
Ingredients for the Lemongrass Sauce
30 grams Kaffir Lime Leaves, finely chopped
50 grams Oyster Sauce
50 grams Palm Sugar
15 milliliters Soy Sauce
15 milliliters Sweet Dark Soy Sauce
Directions
- Rinse the sockeye salmon under cold water. Pat dry with a paper towel then set aside.
- Make the herb fried rice by heating up a pan to medium high heat. Add soybean oil and garlic, then fry until fragrant. Add cooked jasmine rice and stir well, then add lemongrass, shallots, bird’s eye chilis, and kaffir lime leaves. Season to taste with fish sauce, sugar, oyster sauce, and soy sauce, then set aside.
- Make the lemongrass sauce by heating up another pan to medium-high heat. Add lemongrass, oyster sauce, palm sugar, soy sauce, and sweet dark soy sauce, and stir until the mixture is well combined. Heat up the sauce until it boils for a few minutes, then turn off the heat and set aside.
- Heat up another pan to medium-high heat. Add olive oil and sear the sockeye salmon for 1-2 minutes on each side until cooked through. Brush the salmon with the lemongrass sauce from step 3.
- Serve the grilled sockeye salmon with lemongrass sauce with the herb fried rice, and enjoy!