Stir Fried Salmon with Sticky Rice

This recipe is from The Golden Door Health Retreat Cook Book, "Purely Golden Door". It is made by stir frying some garlic, ginger, onion and bok choy or other Chinese vegetables (I used Chinese cabbage). You then mix together some fish stock, soy sauce, sweet chilli sauce and cornflour (first combined with a little water). Add the sauce mixture to the wok and bring to the boil before adding in salmon pieces and cooking for about 3 minutes until cooked through. The salmon was served on sticky black rice which you can find in Asian supermarkets. It is a nutty whole grain which is quite glutinous and actually more purple in colour once cooked than black. It is often used in Asian desserts made by mixing in coconut milk and fruit. I would be keen to try making one of the desserts using this rice. I needed to add some soy sauce to this dish as it needed a bit more flavour but overall it was a nice healthy week night dinner.

Rating 6 out of 10.