Steamed salmon & veg rice bowl

Steamed salmon & veg rice bowl

By Jennifer Joyce
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(9 ratings)
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Prep: 10 mins Cook: 15 mins - 20 mins

Easy

Serves 4

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 

Nutrition and extra info

Nutrition: per serving

  • kcal445
  • fat12g
  • saturates2g
  • carbs54g
  • sugars14g
  • fibre4g
  • protein28g
  • salt0.9g
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Ingredients

  • 200g brown rice
  • 100g green beans
  • 200g pak choi, chopped into chunky pieces
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including…

  • 4 x 100g salmon fillets

For the dressing

  • 4 tbsp kecap manis (sweet soy sauce)
  • juice 3 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 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 onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tbsp mixed seeds (I used pumpkin, sesame and sunflower)
  • pickled ginger, chopped (optional)
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Method

  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.

  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.

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Comments, questions and tips

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Becca Jackson's picture
Becca Jackson
16th Sep, 2019
1.05
Couldn't eat this after making it, tasted very limey. Substituted sweet soy sauce for soy and brown sugar as couldn't find any sweet soy sauce in local supermarkets.
Michelepat
25th Jul, 2016
5.05
Wonderful dish! Very easy and quick to make, as well as healthy! Can't think of anything I would do to improve, 10/10. Perfect for us living in Indonesia, as ingredients are readily available here. Will be making again, and again!
juliascriv
25th Jul, 2016
I would love to try this recipe, but I'm struggling to find any pak choi.. I've never cooked with it before, does anyone have any suggestions of a substitute?
catie74
25th Jul, 2016
I'm surprised you are struggling to find it as it is readily available in most supermarkets. Most Chinese leaves will work, or cabbage but it won't be quite the same. I'd probably use a baby gem gem lettuce if all else fails. Try asking for it next time you are in a supermarket if you can't find it. It may be that you have missed it in the store as I would expect to be able to go in to any Tesco, sainsburys, morrisons, asda waitrose etc and get some
Mandytherose
17th Oct, 2019
5.05
I read the comment from Becka Jackson below about too much lime juice so I was cautious and added the juice of 1,5 limes - it was perfect! Also, couldn't find the Kecap Manis so used ordinary soya sauce with a large teaspoon of brown sugar. To dissolve the sugar, I heated all the ingredients together and it worked brilliantly.
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