Pan-crisped salmon fillet paired with garlicky pak choi and steamed rice for a simple balanced meal.
ABy Annebala
Servings
2
2 piece Salmon fillets, skin-on
2 piece Pak choi
1 cup Jasmine rice
4 clove Garlic cloves, thinly sliced
1 tbsp Fresh ginger, finely grated
2 tbsp Light soy sauce
1 tsp Sesame oil
1 tbsp Oyster sauce
2 tbsp Neutral oil (e.g. vegetable or sunflower)
0.5 tsp Salt
0.25 tsp White pepper
2 piece Scallions, thinly sliced (garnish)
1 tsp Sesame seeds (garnish)
Calories
1052 kcal
Protein
111g
Carbs
36g
Fat
53g
Fiber
5g
Sugar
5g
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Cook the Rice
1. Rinse the jasmine rice under cold water until the water runs clear. Combine with the appropriate amount of water in a saucepan (1:1.5 rice to water ratio), bring to a boil, then reduce to the lowest heat, cover, and cook for 12 minutes. Remove from heat and let steam, covered, for 5 minutes.
1 cup Jasmine rice
Crisp the Salmon
2. Pat the salmon fillets completely dry with paper towels — this is essential for a crispy skin. Season the flesh side with salt and white pepper.
3. Heat a non-stick or cast-iron skillet over medium-high heat until very hot. Add half the neutral oil and swirl to coat. Place the salmon skin-side down and press gently for 10 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is deeply golden and crispy. Flip and cook for a further 1–2 minutes until just cooked through. Remove from the pan and rest on a warm plate.
4. Halve the pak choi lengthways. In the same skillet over medium-high heat, add the remaining neutral oil. Add the sliced garlic and grated ginger and stir-fry for about 30 seconds until fragrant and just turning golden — watch carefully so it doesn't burn.
5. Add the pak choi cut-side down and cook for 1–2 minutes until lightly charred. Drizzle in the light soy sauce and oyster sauce and toss to coat. Cook for a further 1–2 minutes until the stems are just tender but still have a slight bite. Finish with a drizzle of sesame oil and remove from heat.
6. Divide the steamed rice between two bowls or plates. Arrange the pak choi alongside and place the crispy salmon on top, skin-side up to preserve the crunch. Garnish with sliced scallions and a sprinkle of sesame seeds.
