Sesame ginger salmon claypot rice
Fish and rice for breakfast may seem odd, but in Japan, it’s probably the most common breakfast you’ll see! What better way to get the day started than a load of carbs and fish? Steamed white rice and perfectly flaky salmon flakes with a rich ginger and sesame sauce over the top is a heavenly way to kick off your morning.
This recipe is an extract from Long Day? Cook This. Easy East Asian Recipes with a Twist by Justin Tsang.
Next, why not try more salmon recipes?
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Sesame ginger salmon claypot rice
Recipe information
Total Time
28 minutes
Yield
Serves 1
Ingredients
For the ginger and sesame sauce
Preparation
Step 1
Put the rice into a bowl with the water and set aside to soak.
Step 2
Put the salmon into a bowl with the salt, sugar, MSG, white pepper, water and cornflour. Mix well, then set aside to marinate while you make the sauce.
Step 3
Put the ginger, garlic, spring onion, sesame seeds and coriander into a small bowl. Heat the vegetable oil in a small pan over a high heat until almost smoking and pour into the bowl. Stir to combine. Add the remaining ingredients for the sauce and stir until the sugar has dissolved. Set aside.
Step 4
Add the sesame oil to a claypot or small saucepan and swirl the pan to cover the base with oil. Add the rice and its soaking water. Cover and bring to the boil, then turn to the lowest heat and cook for 10 minutes.
Step 5
After 10 minutes, arrange the salmon slices on the rice, spreading them out as much as possible. Put the lid back on and cook for 5 minutes, then crack the egg onto the salmon, cover again and cook for a further 3 minutes. Remove from the heat, drizzle over the sauce, cover and leave to rest for 5 minutes before eating.
