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Salmon Fish Sauce Lemon Rice

Name: Salmon Fish Sauce Lemon Rice
Total time: 60 min
Yield: Serves 3
Cuisine: Fusion
Ingredients: 2 cups Rice; 2 Salmon; 1 knob Ginger; 1/2 Lemon; 1 1/2 tbsp Fish sauce; 1 tbsp Cooking Sake; To taste Water; 10g Butter

Rice

⏱ 60 min

👥 Serves 3

Difficulty ⭐

Salmon and ginger cooked on rice and finished with fish sauce and lemon — Thai-style salmon rice.

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📖 The Story Behind This Dish

A creative dish seasoning Japanese salmon takikomi gohan with Thai fish sauce instead of soy sauce and finishing it with a squeeze of lemon. The fish sauce's savoriness suits the salmon's saltiness, and the lemon leaves a clean finish. It's as easy as putting it in the rice cooker. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: As the rice cooker lid opens, the aroma of salmon and ginger rises, and lemon is squeezed over as the fish is flaked with a paddle.

🥕 Ingredients (serves 3)

Rice 2 cups
Salmon 2
Ginger 1 knob
Lemon 1/2
Fish sauce 1 1/2 tbsp
Cooking Sake 1 tbsp
Water To taste
Butter 10g

👩‍🍳 Instructions

Rinse the rice, put it in the rice cooker, add the fish sauce and sake, and fill with water to the 2-cup line.
Lightly salt the salmon, let stand 10 minutes, and pat dry.
Lay the salmon and julienned ginger on the rice and cook as usual.
When done, remove the salmon skin and bones, add the butter, and mix while flaking the fish.
Serve in bowls and squeeze over lemon.

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