Swicy salmon with miso coconut rice and Brussels sprouts

Name: Swicy salmon with miso coconut rice and Brussels sprouts
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 3 cm fresh ginger; 2 garlic cloves; ½ - 1 fresh long red chilli; 35 g soy sauce; 65 g sweet chilli sauce; 20 g Sriracha sauce; 20 g hoisin sauce; 45 g honey; 25 g freshly squeezed lime juice; 5 g sesame oil; 5 g sesame seeds; 200 g jasmine rice; 3 tsp white miso paste; 3 tsp unsalted butter; 1 stalk lemongrass; 750 g water; 270 g coconut milk; 350 g Brussels sprouts; ½ - 1 ½ fresh long red chillies; 4 skinless, boneless salmon fillets; 2 sprigs fresh coriander; fried shallots; ½ - 1 lime

4.0 1 rating

Prep. 10min

Total 1 h

4 portions

Ingredients

Swicy sauce

fresh ginger peeled and cut into pieces
3 cm
garlic cloves
2
fresh long red chilli trimmed, to taste
½ - 1
soy sauce
35 g
sweet chilli sauce (see Tips)
65 g
Sriracha sauce (see Tips)
20 g
hoisin sauce (see Tips)
20 g
honey
45 g
freshly squeezed lime juice
25 g
sesame oil
5 g
sesame seeds
5 g

Miso coconut rice

jasmine rice
200 g
white miso paste
3 tsp
unsalted butter
3 tsp
lemongrass white part only, crushed
1 stalk
water
750 g
coconut milk
270 g

Brussel sprouts and salmon

Brussels sprouts trimmed and cut in halves
350 g
fresh long red chillies thinly sliced, to taste
½ - 1 ½
skinless, boneless salmon fillets (approx. 120 g each x 3 cm thickness - see Tips)
4
fresh coriander leaves only, to garnish
2 sprigs
fried shallots to serve
lime cut into wedges, to serve
½ - 1