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Tio Pepe Salmon with Ginger Rice

Recipe Information

Ingredients

• 3 x 15ml spoons dark soy sauce
• 2 x 15ml spoons rice wine(sake)
• 3 x 15ml spoons Tio Pepe Sherry
• 2 x 15ml spoons dark brown sugar
• 2 x 15ml spoons water
• 2 x 175g approximately salmon fillets
• 150g Thai fragrant rice
• 15ml spoon vegetable oil
• 15ml spoon toasted sesame seeds
• 15g stem ginger in syrup, drained and chopped
• 5ml spoon sesame oil

Method

In a small pan heat together the soy sauce, rice wine, sugar and the water over a moderate heat. Stir until the sugar has dissolved then remove off the heat to cool.

Place the salmon into a glass dish and pour over the marinade, coating the salmon well. Leave for two minutes.

Preheat a frying or griddle pan over a moderate heat.

Cook the rice as directed on the pack.

Pour the oil into the frying pan and cook the salmon with the marinade for 5-6 minutes, turning over half way through cooking.

Drain the rice and return to the pan. Add the ginger, sesame seeds and oil.

Brush a ramekin or small flan ring with oil and pack in the rice and invert onto a serving plate. Place the salmon on top along with the greens. Drizzle over any remaining hot marinade and serve.