Fish
You need only cook the rice for this fast-fix bowl packed with goodness. A quick and crunchy pickle adds punch to flavourful fluffy rice topped with hot-smoked salmon for a sophisticated dish that is surprisingly simple.
Rinse rice four times in cold water. Drain and soak rice in cold water for 15 minutes. Drain.
Place 125ml (½ cup) water, coconut milk and rice in a saucepan and stir to combine. Place over medium heat and bring to a simmer. Cover and cook for 15 minutes or until rice is cooked. Remove from heat and keep covered for 10 minutes.
Thinly slice cucumber and radishes and place in a bowl with rice wine vinegar, sugar, sesame oil and a pinch of salt and toss to coat. Finely grate ginger, add to bowl and stir to combine.
Using a fork, fluff coconut rice.
Remove skin from salmon and flake into large pieces.
Divide coconut rice between bowls and spoon over pickled vegetables. Divide fish between bowls and scatter over crispy shallots. Serve with sambal oelek on the side.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
