Garlic Fried Rice: Part 2 – Teriyaki Salmon and Spicy Cabbage

Hola!!! Here’s the second variation of my Garlic Fried Rice! Again, this I just another example of what you can choose to do with the base recipe and to then go on and make it your own! For me, fried rice is about textures. Today we’ve got Salmon and cabbage. I really love how all of these three dishes come together as one. The flaky, fatty salmon (when cooked right) adds a very a gelatinous contrast to the grainy rice, and the crunchy cabbage then really brings everything together! I hope you like this, but again! Don’t be afraid to experiment with your own ideas and do share them afterwards with us by contacting us on instagram, facebook or via email.

Serves: 2

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Ingredients:

Garlic fried rice

• Overnight cold rice, 250 g
• Garlic, 5 tbs, finely chopped
• Olive oil, 1 tbs
• Butter, 2 tbs + 1 tbs to finish
• Soy sauce, 1 tbs
• Mirin, 1 tbs
• Sake, 1/2 tbs
• White pepper as needed
• Chives, 2 tbs, finely chopped
• Parsley, 2 tbs, finely chopped

Fish

• Salmon fillet 2 portions                             
• Teriyaki glaze 3-4tbs, see Chicken Ramen Recipe 

Spicy Cabbage

• Spicy Cabbage 2 portions, see Chicken Ramen Recipe

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Instructions:

Garlic Fried Rice

1. In a piping-hot frying pan or wok, add in your olive oil and butter. Give everything a quick stir.
2. The moment you see your butter start to bubble, throw in your garlic and stir-fry quickly for about 30 seconds – 1 minute until the garlic cloves start to, but do not turn completely, brown.
3. Add in your cold rice and break it apart in the pan. Give everything a good mix and stir-fry for another 1 – 2 minutes.
4. Add in your soy, sake and mirin to season the rice. Give everything a good mix again and continue to stir fry for a final 1 – 2 minutes.
5. Check your rice for seasoning. You may need to add a bit of salt or more soy. Add the white pepper to taste and then turn off the heat and take the pan off.
6. Throw in your chives and parsley and your last tablespoon of butter and give everything a good mix. Serve immediately with Spicy Cabbage and Teriyaki Salmon on the side.

Teriyaki Salmon

1. Have season your salmon with salt and pepper and place it into a hot non-stick pan that’s been heated to a medium-low heat. You should here nothing more than a gentle sizzle. You’re not frying a steak.
2. After about 1 minute. flip your salmon.
3. After another 1 minute, flip your salmon again.
4. Repeat Steps 2 and 3 until you notice your salmon is about 1/3 of the way cooked. You will be able to tell this by looking at the middle of the salmon fillet. If the edges have changed colour and it looks like that change has nearly reached the first 1/4 of the salmon, you’re there.
5. Start then by increasing the heat to medium and glaze the top side of your salmon.
6. After about 30 seconds flip the salmon and glaze the other side.
7. Continue doing this for as many times as you can until the salmon is to your liking. You can use the “Pairing knife trick” below to test when it’s done. The entire process should take about 7 – 12 minutes depending on your stove top and the size of your fillets.

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Tips and Tricks:

• Use overnight cold rice to make your fried rice otherwise you may end up with a very sticky, soggy and even in some cases (worst), lumpy fried rice. You don’t want that! You’re stir frying everything so by the time the rice has come to temperature in the wok, it’s already had enough time to glaze in the garlic oil, soy and other flavouring liquids.

• “Pairing knife trick”. If there’s one thing I’ve learnt about cooking perfect fish, take a very thin pairing knife and “drop” it onto the flesh side of the meat, if the knife slides right in, it’s done. Give the fish a few more seconds on the heat if you feel like there is a little resistance. Praise goes to world-renowned chef Shannon Bennette for this!

• Don’t be alarmed if you don’t get super crispy skin when using flat-fish like turbot or sole. Their skin can be very rubbery sometimes and this is completely normal. This is why most of the time these fish are skinned completely before use.

• Whilst I can’t give you a definite time on how long to fry your fish fillets for, frying fillets which are about 2cm thick on a medium to high heat usually take anywhere between 2 – 6 minutes depending on the type of fish you use as well. The best way to know is to always check from time to time using the “Pairing knife trick” mentioned above.

• Cooking the salmon this way on a low heat slowly helps you ensure that it doesn’t over cook and dry out. It also helps your fillets absorb a lot more of the teriyaki glaze whilst not getting burnt.

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