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Steamed salmon & veg rice bowl

This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply leave out the salmon and garnish with chopped spring onions or toasted pine nuts 

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 445
  • Carbohydrates 54
  • Saturated Fat 2
  • Sugar 14
  • Protein 28
  • Fat 12
  • Fibre 4
  • Salt 0.9

Nutrition per serving

  • Calories 445
  • Carbohydrates 54
  • Saturated Fat 2
  • Sugar 14
  • Protein 28
  • Fat 12
  • Fibre 4
  • Salt 0.9

Ingredients

  • 200g brown rice
  • 100g green beans
  • 200g pak choi, chopped into chunky pieces
  • 4 x 100g salmon fillets
  • 4 tbsp kecap manis (sweet soy sauce)
  • juice 3 limes
  • 2 tbsp sambal oelek (chopped chilli in a jar) or 1 red chilli, deseeded and chopped
  • 1 tbsp rice vinegar
  • 1 tbsp golden caster sugar
  • 4 spring onions, finely chopped
  • 4 tbsp mixed seeds (I used pumpkin, sesame and sunflower)
  • pickled ginger, chopped (optional)

Method

  1. In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.

  2. Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.

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