Glazed Salmon and Rice Bowl
Sticky, spicy, glossy salmon - yes please! This bowl feels Saturday night fancy but is Tuesday night easy. The oven-baked fish gets a sweet and spicy kick from a simple gochujang glaze. If you haven't used gochujang before, you're in for a treat. It's a slightly sweet fermented chili paste used in Korean dishes. Available at most supermarkets. You'll love having it in the fridge, see below for more uses.
We serve this with black rice for a bit of drama and a crunchy cabbage and sesame slaw, but you could also serve with a plain rice and a yummy cucumber salad.
Keep your eye out for wild-caught salmon, for a more sustainable option, or try this dish with barramundi or snapper.
Ingredients 15
For The Salmon
2 fillets salmon, about 300g
1 1⁄2 tbsp gochujang
1 tsp rice wine vinegar
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
2 cloves garlic, grated
For The Rice
1 cup black rice
1 tsp sesame oil
For The Slaw
2 tbsp sesame oil
1 1⁄2 tbsp rice wine vinegar
1 tsp sugar
1⁄4 tsp salt
1 knob ginger, about 30g, grated
1⁄2 bunch green onion, finely chopped
1 wedge white cabbage, small, thinly sliced
1 tbsp sesame seeds
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Method 6
Pre-heat the oven to 180°C. Start by making the glaze for the fish. Combine the , , , , and in a large bowl. Grate the directly into the bowl and mix well to combine. Add the , toss to coat, making sure both sides of the fish are covered. Let the salmon marinate in the glaze for at least 15 minutes.
Bring a large pot of generously salted water to a boil. Add the and cook to packet instructions. Drain the rice and stir through the .
While the rice is cooking, place the marinated on a baking tray lined with baking paper, spooning any remaining glaze over the salmon. Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
Meanwhile prepare the dressing. Put the , , , and into a clean large bowl, grate the directly into the bowl and mix well. Finely chop the , adding the white part of the onion to the dressing and keeping the green part aside.
Slice the very thinly. Add the sliced cabbage to the bowl with dressing and toss to coat. Season to taste with and pepper and sprinkle with .
Divide between bowls, top with and serve with the slaw. Garnish with the green part of the onion and more .
Clove Kitchen's tips
If you don't have gochujang on hand, you can substitute it with a combination of chilli paste and a touch of honey to mimic the sweet and spicy flavour profile. It's worth looking for though, because you'll love having a tub in your fridge. Use it to marinade meats, as a sauce for noodles, to give soups or meaty stews a boost of flavour or to make a sticky tofu dish.
