Sesame pak choi
Add a taste of the Orient to a main meal with this tempting side-dish
Steamed salmon & veg rice bowl
Serves 4
Easy
Prep:
Cook: -
This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply leave out the salmon and garnish with chopped spring onions or toasted pine nuts
Skip to ingredients
- 200g brown rice
- 100g green beans
- 200g pak choichopped into chunky pieces
- 4 x 100g salmon fillets
For the dressing
- 4 tbsp kecap manis(sweet soy sauce)
- juice 3 limes
- 2 tbsp sambal oelek(chopped chilli in a jar) or 1 red chilli, deseeded and chopped
- 1 tbsp rice vinegar
- 1 tbsp golden caster sugar
To serve
- 4 spring onionsfinely chopped
- 4 tbsp mixed seeds(I used pumpkin, sesame and sunflower)
- pickled gingerchopped (optional)
Nutrition: per serving
- kcal445low
- fat12g
- saturates2g
- carbs54g
- sugars14g
- fibre4g
- protein28g
- salt0.9g
Method
step 1
In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
step 2
Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.
