Spiced salmon sticks with lemon rice

Tasty Spiced salmon sticks with lemon rice Recipe

Spiced salmon sticks with lemon rice
Prep Time : 0:30 | Cook Time : 0:15 | Total Time : 0:45 | Serving : 4 person.


  • 1 tablespoon vegetable oil

  • 10 curry leaves

  • 1 1/2 teaspoons black mustard seeds

  • 1 teaspoon ground turmeric

  • 2 cups jasmine rice

  • 2 cups (500ml) Massel vegetable liquid stock

  • Juice and zest of 1 lemon

  • 2 salmon fillets, skin and bones removed and cut into 3cm pieces

  • 1 lemon, cut into small wedges

  • 8 bay leaves

  • 2 tablespoons coriander seeds

  • 2 teaspoons fennel seeds

  • 1 teaspoon sea salt

  • 2 baby bok choy, halved


  • Step 1

    Heat 1 teaspoon oil in a large heavy based saucepan over a moderate heat. Cook the curry leaves, mustard seeds and turmeric for a minute. Remove from the heat. Wash the rice until the water runs clear and add to the saucepan with the vegetable stock, lemon juice and rind. Bring to the boil. Cover and reduce the heat to low, simmer for about 10 minutes or until the rice has absorbed all of the liquid. Set aside covered for another 10 minutes to allow the rice to steam.

  • Step 2

    Thread the salmon pieces onto 8 small bamboo skewers with the lemon wedges and bay leaves. Crush the coriander seeds and fennel seeds with the sea salt in a mortar and pestle. Rub the coriander mixture evenly onto the salmon pieces.

  • Step 3

    Heat remaining oil in a heavy-based pan over a moderately high heat. Cook the salmon sticks for about 3 minutes or until done, turning to ensure even browning.

  • Step 4

    Place the baby bok choy into a heatproof bowl and cover with boiling water. Drain and refresh in cold water. Serve the lemon rice with the salmon sticks and baby bok choy.

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