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At Home Catering Feature

Good Magazine
September, 2015

Planning a special meal in the comfort of your own home. but don’t fancy slaving over the stove? We’ve found the experts who will whip you up a culinary feast without the stress or mess.

Asian Oven Baked Salmon with Crunchy Coconut Rice and Pickled Oyster Mushrooms

Serving Size: 8 Hungry Guests

Salmon Quantity Unit Preparation
Salmon Filet 1 Fillet (Around 1.5 Kg) Boneless
Soy Sauce 1/2 Cup
Rice Vinegar 4 TBSP
Sambal Olek 2 TBSP
Fish Sauce 1 TBSP
Ginger 2 TBSP
Lime 2 Limes
Real Canadian Maple 5 TBSP
Coriander 1 TBSP Picked
Pickled Oyster Mushrooms
Oyster Mushrooms 225 Grams (Around 1-2 packets) Chopped, Stems Removed
White Vinegar 2 Cups
Chili Flakes 1 TSP
Sugar 1 Cups
Black Peppercorn 0.5 TBSP
Salt 1 Pinch
Butter 1 TBSP
Rice
Egyptian Calrose Rice (Sunwhite) 3 Cups
Coconut Milk 3 Cups
Red Pepper (capsicum) 5 Medium to Large Peppers Roughly Diced
Garlic 5 Cloves Minced
French Shallots 2 Pieces Minced
Coriander 2 Handfuls Finely Chopped
Mint 2 Handfuls Finely Chopped
Nuts 2 Handfuls Toasted and Rough Chopped
Garnish
Green Onions 3 Stems (White and Green Sliced Thinly on Angle
Chives 1 Bunch Finely Chopped

We always recommend this dish to our guests when they are looking for a good wholesome meal minus the calories. A side of nicely roasted or steamed vegetables is also a great accompaniment to this dish.

This simple recipe can be followed with all types of fatty fish like sea bream and sea bass. Salmon was always our favorite and if you are willing we suggest you get an Organic or Wild Caught Salmon. You will be rewarded greatly and your guests will be super impressed.

Directions:

Preheat Oven: 150°C

Oyster Mushrooms:

Add Sunflower Oil and Butter to a pan. Once the butter is sizzling, sauté the oyster mushrooms until brown and cooked. Season well with salt and pepper then move to a heatproof bowl

  1. Add all the ingredients (except for mushrooms) into a small saucepan and bring to boil. Stir and once sugar is dissolved remove off flame.
  2. Pour the liquid on top of the mushroom and allow them to cool until room temperature. You can store in the fridge covered once cool

Salmon:

  1. Mix all the ingredients together in a bowl and whisk (I like to put it in an empty jam jar and shake it). Want more marinade? Double it! You can save some of the marinade for any baked fish recipe
  2. Place Salmon in a baking dish
  3. Pour the marinade on top of the salmon filet and add salt and pepper (not too much salt as the soy sauce is pretty salty)
  4. Pop the Salmon in the oven for about 45 minutes (depending on the size of the fish). You’ll know when it’s ready when the side gets a little flakey to a fork’s touch. Be careful to not overcook the salmon as it will become dry
  5. Garnish with pickled oyster mushrooms

Rice:

  1. Add Rice, Coconut milk and two pinches of salt to a sauce medium saucepan. Cook rice at low heat covered until liquid is fully absorbed (around 18-20 minutes). Can finish it of
  2. In a separate saucepan, heat up sunflower oil and once hot add garlic and shallots. Once the garlic is brown, add the red pepper and cook till soft with a little crunch
  3. Add the coriander, mint and toasted walnuts
  4. Mix the rice with crunchy mix
  5. Garnish with Chives and Green Onions