Go Back Email Link
–+ servings

Sweet & Sour Salmon with Peppers and Rice

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cuisine Chinese
Servings 4

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.
Tried this recipe?Let us know how it was!