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Steamed salmon & veg rice bowl

Steamed salmon & veg rice bowl

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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: per serving
HighlightNutrientUnit
low inkcal445
fat12g
saturates2g
carbs54g
sugars14g
fibre4g
protein28g
salt0.9g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, April 2016

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Overall rating

Rating: 4 out of 5.11 ratings

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