Flavourful and aromatic. Whenever you cook this dish, your kitchen would be filled with a fantastic aroma. This recipe shared by home cook Stephanie Tai uses brown rice in a very creative way, and the taste caught us by surprise. Imagine crunchy brown rice crust that tastes nutty and smells just like popcorn!
| Servings | Prep Time |
| 1 pax | 10 minutes |
| Cook Time |
| 20 minutes |
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Flavourful and aromatic. Whenever you cook this dish, your kitchen would be filled with a fantastic aroma. This recipe shared by home cook Stephanie Tai uses brown rice in a very creative way, and the taste caught us by surprise. Imagine crunchy brown rice crust that tastes nutty and smells just like popcorn!
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Ingredients
- 250 g salmon
- 50 g Paddy King brown rice uncooked
- 2 tbsp olive oil
- 1 egg
- plain flour for coating
- salt for seasoning
- ground pepper for seasoning
Sauce
- 2 mandarin orange juice
- 50 g cold butter slice into 3 pieces
- salt for seasoning
- ground pepper for seasoning
Garnish
- parsley
Instructions
Step 1: Prepare brown rice coating
- Heat the pan and place in olive oil. Add in brown rice and toss for about 6 minutes till rice are popped and fragrant.
- Set aside to cool. Place it in the food processor and blend till powder form.
Step 2: Coat salmon fish, cook and serve
- Season salmon with salt and pepper. Lightly dredge salmon with flour, dip in egg mixture and lastly coat it with brown rice powder.
- Bake it in a preheated oven at 145 degrees for 22 minutes.
- Next prepare the sauce. In a heated pan, add mandarin orange juice. Cook till the amount of liquid is reduced to half. Slowly add in cold butter and repeat this step 3 times. Keep stirring until the sauce thickens. Season it with salt and pepper.
- Serve the sauce with the baked salmon and garnish with parsley.