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Salmon Tangy



Begin by making rice in a rice cooker.
When done, take out of the rice cooker and add the coconut milk into the rice.
Grill the salmon over a char grill.
Mix the tamarind garlic sugar, soy sauce vinegar, wine and 1/2 the ginger together in a sauce pan and heat until boiling.
Remove from the heat.
Stir fry the veggies with a bit of canola oil.
Place the fish, rice and vegetables on a serving plate and pour the sauce over the salmon.
Lastly, top the salmon with the rest of the ginger and sesame seeds and serve.