Sweet & Sour Salmon with Peppers and Rice
Ingredients
- 4 salmon fillets about 150 g each
- 250 g basmati or jasmine rice
Fried vegetables
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 onion sliced
- 150 g bamboo shoots drained (optional)
- 1 tbsp vegetable or sunflower oil
Sweet and sour sauce
- 3 tbsp tomato ketchup
- 2 tbso ight soy sauce
- 2 tbsp rice vinegar or cider vinegar
- 2 tbsp brown sugar
- 150 ml pineapple juice or orange juice if preferred
- 1 tsp cornflour mixed with 2 tbsp cold water
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- 1 clove garlic crushed
Instructions
- Cook the rice according to the packet instructions.
Sweet and sour sauce
- Mix together the ketchup, soy sauce, vinegar, brown sugar, pineapple juice, ginger and garlic.
- Heat the oil in a large frying pan or wok. Cook the onion for 2–3 minutes before adding the peppers. Stir-fry for another 4–5 minutes until just beginning to soften.
- Add the bamboo shoots if using.
- Pour in the sauce and bring to a gentle simmer. Stir in the cornflour mixture and cook for 1–2 minutes until the sauce thickens and becomes glossy.
- Meanwhile, season the salmon lightly with salt and pepper. Pan-fry in a separate non-stick frying pan over medium heat for about 4 minutes on the first side, then turn and cook for another 3–4 minutes until just cooked through. Alternatively, bake at **200°C (180°C fan)** for 12–15 minutes.
- Serve the rice first, spoon over the sweet and sour vegetables and sauce, then place the salmon on top.
Optional additions
- A handful of pineapple chunks stirred into the sauce.
- Sliced spring onions and sesame seeds to garnish.
- A little chilli flakes or fresh chilli if you enjoy extra heat.
- A drizzle of toasted sesame oil just before serving.
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