A while back I came across a really great, cheap and cheerful Korean restaurant on Greek Street called Bibimbap. A tiny hole in the wall with straight backed chairs, strip lighting and charming polaroids all over the walls. It a cute little hub run by sweet, friendly staff, with a simple array of dishes and a place that since discovering, i have been back to over and over. It is also the restaurant that introduced me to the Bibimbap. Bibimbap literally translates as ‘mixed rice’, often cooked in a hot stone bowl, which is either finished off with a fried egg on top or a raw egg mixed through the hot rice at the last minute. The first time I ordered it, I played it safe, opting for the fried egg (at this point I didn’t know what I was getting myself in for. Anticipating that the raw egg would proved an interesting asian Rice Tartare. ) My friend Jack went for the raw Egg. Both were delicious and different, depending on what you like and I wouldn’t recommend one over the other, its purely preferential. After a few visits I decided that it was time to give the dish a go in my own kitchen and I have never looked back.
For lunch today, after another early start at Cordon Bleu for a demonstration for yet more French food – (today was a very questionable looking Cauliflower Soup). The need for something significantly not French became all prevailing at lunch. Armed with my store cupboard basics it was perfect that the five ingredients i happened to have in the fridge were all i needed – a couple of fillets of Salmon, two Eggs, a Lime, a Chilli and a handful of Spring Onions.
This Ginger infused Salmon dish is a homage to Bibimbap and another one of my favourite Asian recipes, Salmon Teriyaki.
Since making on a bit of a whim the first time, it is a dish i continuously come back to. Each time i made it the accompanying vegetables i have it with change – depending on what is in the fridge but other then that I am pretty stuck on it. It combines elements from the Japanese dish – Teriyaki with its fragrant sticky and sweet sauce with the Bibimbap of hot rice and mixed veg. Although it is not pictured (below) I usually do serve it in a hot stone bowl which I picked up for pennies at market a few months ago. Apart from having to lug the weight of it home, it has been such a good investment. I often use it for Fried Rice, or other grains like Quinoa or Bulgar with mixed vegetables and seeds tossed through.
The Salmon in this dish can be substituted for virtually any meat if you want to try your own variation. For Pork and Chicken extend the cooking time so the meat is cooked through.
- 2 tsp Toasted Sesame Seed Oil
- 1 tsp Coconut Oil
- 150g Sticky Sushi Rice
- 1 heaped tsp Ginger, finely chopped
- 1 Red Chilli finely chopped
- 2 fillets of SALMON, cut in 1-inch dice
- 3 tbs Soy Sauce
- 1/2 Lime, juice
- 2 tsp Rice Vinegar (you can sub white wine vinegar)
- 1 1/2 tbs Light Brown Sugar
- 3 Spring Onions, sliced
Add double the quantity of water to rice and 1 tsp of rice vinegar and cook on a medium low heat according to the packet instruction.
Fry the egg on a medium/high heat in a non-stick frying pan with 1 tsp of oil for a couple of minutes until the the white becomes opaque, then gently turn onto a plate so you can use the pan for the salmon.
Add another teaspoon, or two, of oil, the ginger and 3/4 of the chilli to a frying pan on a medium heat and cook for a couple of minutes. Increase the heat to high and add the salmon to the pan.
Gently toss the salmon in the pan for two minutes to sear the fish on each side, Then turn it out onto a plate.
Top Tip: Make sure the rice is cooked before making the sauce because if you cook it and leave it too long the liquid from the sauce will evaporate quickly and your salmon will overcook
Reduce the heat and add the pan back to the hob with the soy, lime, 1 tsp rice vinegar and sugar.
Cook over a medium heat until the sauce becomes sticky and reduces by half and becomes a thicker consistency.
Add the salmon back to the pan and toss in the sticky sauce cooking for a minute to warm it through a fully coat the fish and scatter in half the spring onions.
Add a big spoon of rice to a bowl, arrange the salmon around the rice, drizzle over a little of the sauce and add a scattering of remaining spring onion and chilli. Finally arrange the egg on top of the rice and a add a drizzle of toasted sesame seed oil.