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Cooking
Sesame-Crusted Salmon with Fragrant Coriander
· 2 servings
Stir-fry the vegetables
Get two large pans ready. Cut the vegetables into thin strips. Add them to a pan with hot sunflower oil and stir-fry. Cook the rice according to the packet instructions.
Add the sauces
Pour in the sauces - soy, oyster and fish sauce. Add a little of each, going easy on the oyster and fish sauce at first as they're very salty. Adjust the seasoning to your taste.
Add a touch of chilli and a splash of water
If you like it spicier, add a bit of sriracha chilli sauce. Pour in about a decilitre of water and let it bubble for a moment.
Keep the vegetables crunchy
Add more water if you'd like extra sauce. Ten minutes on the heat is enough - the vegetables will stay crunchy and nicely flavoured.
Sear the salmon
Cut the salmon into large chunks, skin on. Season with salt and pepper. Sear on all sides in a hot pan with a little oil.
Coat in sesame seeds
Pour sesame seeds into a smaller pot. Tip the salmon straight in while it's still hot from the pan. Give the pot a gentle shake so the salmon pieces get evenly coated.
Serving
Spoon rice onto the plates, top with the vegetables and sauce, then the salmon, and finish with a generous scattering of coriander. Squeeze over some lime juice.