Grilled salmon steak with ginger chilli glaze and sticky rice

Name: Grilled salmon steak with ginger chilli glaze and sticky rice
Yield: Serves 4
Cuisine: Asia
Ingredients: vegetable oil, for brushing; 130 ml white wine vinegar; 300 g short-grain white (sushi) rice; 4 red chillies, deseeded and thinly sliced; 140 g granulated or caster sugar; 200 ml light soy sauce; 3 tsp grated fresh root ginger; 400 ml orange juice; sea salt and black pepper; 4 salmon steaks (about 300g each); coriander leaves; olive oil, to drizzle

Preparation info

Serves
4

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

SALMON STEAKS ARE, OF COURSE, WIDELY AVAILABLE. BUT RARELY COOKED IN AN ADVENTUROUS WAY. THIS RECIPE IS FOR THOSE WHO APPRECIATE SOUTHEAST ASIAN FLAVOURS AND LIKE THINGS WITH A BIT OF HEAT.

Ingredients

300 g short-grain white (sushi) rice
4 salmon steaks (about 300g each)
sea salt and black pepper

Asia
Garnish
Fish course
Pescatarian

Method

Rinse the rice a few times in cold water to remove excess starch, then soak in cold water to cover for 45 minutes. Rinse the salmon steaks and pat dry with kitchen paper. Season both sides with salt and pepper, then cover and refrigerate.
To make the chilli marinade, put the chillies, ginger, orange juice, soy sauce, wine vinegar and sugar into a saucepan. Brin