Chinese

Salmon rice bowl

Salt and pepper roast salmon with jasmine rice and garlicky greens.

4 salmon fillets
3 tbsp olive oil, plus extra for frying
240g jasmine rice
0.5 tsp fine sea salt
0.5 tsp white pepper
0.5 tsp caster sugar
0.5 tsp garlic powder
2 tbsp vegan oyster sauce (or regular oyster sauce)
400g Asian greens (such as choi sum or pak choi), roughly chopped with green and white parts separated
4 large garlic cloves, sliced
sliced spring onion, to garnish

Method

Heat the oven to 200°C (180°C fan). Put the salmon skin-side down on a lined baking tray and brush with 2 tablespoons of the olive oil.
Roast the salmon for 12 to 15 minutes, until just cooked through.
Meanwhile, cook the jasmine rice as per the packet instructions.
Stir together the sea salt, white pepper, sugar and garlic powder in a small bowl and set aside. In another small bowl, whisk the oyster sauce with 8 tablespoons of water.
In another pan, heat the remaining 1 tablespoon of oil over a medium-high heat. Cook the white parts of the greens until tender, then stir in the sliced garlic and the green parts. Cook until the garlic is soft and the greens have wilted.
Stir the oyster sauce mixture into the greens and let it bubble down into a thickened sauce; this should only take a couple of minutes.
Just before serving, sprinkle the salmon with the salt and pepper mixture.
Divide the rice between four warm bowls, then top with the greens and their sauce, followed by the salmon and spring onions, if using.