Salmon Cabbage Butter Rice - Market Fresh

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Salmon Cabbage Butter Rice

• https//marketfresh.com.sg/

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Ingredients 
Good for 2 pax

• 150g Jasmin Rice, Wash and Drain
• 80g Cabbage, Cut into bite size
• 2 Fresh Button Mushroom, Sliced
• ¼ Red Bell Pepper, Diced
• ¼ Brown Onion, Diced
• 2 Cloves Garlic, Minced

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• 160ml Chicken Stock
• 50ml White Wine (Sauvignon Blanc, best for
  seafood)
• ¼ Tsp Salt
• 1 Tsp Light Soya Sauce
• 2 Tbsp Cheddar Cheese
• 1 Stalk Of Spring Onion, Chopped (For Garnish)
• ½ Lemon, cut into wedges

4
Marinate For Salmon 

• 250g Salmon Fillet, Cut into 3cm thick
• Pinch of Salt
• 1 Tbsp Sake Cooking Wine / Hua Tiao Wine
• Pao Fan Style
• 250ml Chicken Stock, Boil

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Method

• Marinate salmon with some salt and cooking sake.
• Heat up 2 Tbsp oil and pan fry salmon on skin
  side for 5 min on high heat, flip over and fry
  for another min. Remove and set aside.
• Using same pan, brown garlic and onion until
  fragrant. Add in cabbage and mushroom to fry for
  1min.
• Add in rice and mix well with salt and light
  soya sauce. Pour some white wine into the rice,
  cook for ½ min. Add in chicken stock and spread
  ingredients evenly. Add in the red bell pepper
  all over the pan, cover and cook for about 5mins
  on low medium heat.

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• Add in the half cooked salmon and cheddar cheese
  to the rice and continue to cover and cook for
  another 5mins. After 5mins check if rice is
  cooked, otherwise you can add another 20ml
  chicken stock around the pan and continue to cook
  for a few more mins.
• When rice is cooked, we want to create a layer
  of burnt rice at the bottom pan, so cook it for
  another min after checking the bottom layer does
  not have a layer of golden brown rice.
• Flake the salmon into the rice and garnish with
  spring onion. Serve by squeezing some lemon juice
  directly on rice or scoop some rice into bowl and
  pour some hot chicken stock over and serve Pao
  Fan Style.

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• Tips
• If you are using rice cooker, transfer the rice
  after cooking in the frying pan in Point 4.
• Add in the salmon and cheese only when water is
  almost dry up in the rice cooker about 5-10mins
  later. Cover and cook until rice is cooked and
  continue with Point 7.

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Contact Us
Market Fresh Foods Pte Ltd
Email ID - uncle_at_marketfresh.com.sg Phone -
65 91529689