Boiled rice with salmon in sweet and sour sauce

4 servings

20 minutes

Boiled rice with salmon in sweet and sour sauce is a dish that combines the tenderness of fish with the sophistication of Eastern flavors. Salmon, light and oily, acquires a savory caramel crust when fried and then absorbs a sweet and sour sauce made from pineapple juice and soy sauce. This sauce is complemented by notes of balsamic vinegar and spices, creating a harmony of sweetness, acidity, and depth of flavor. Tender rice garnished with thyme and slightly spicy red pepper serves as the perfect backdrop for the juicy fish, while sesame adds a subtle nutty texture. The dish is perfect for both a romantic dinner and a festive table, impressing with its balance of flavors and elegant presentation.

Energy value per serving

• Calories: 460.4
• Proteins: 23.1g
• Fats: 14.9g
• Carbohydrates: 59g

Ingredients

• Rice: 250 g
• Soy sauce: 100 ml
• Olive oil: 2 tbsp
• Ground black pepper: to taste
• Dried thyme: pinch
• Sugar: 1 tbsp
• Balsamic vinegar: 1 tbsp
• Sesame: to taste
• Red chili pepper: to taste
• Salmon fillet: 300 g
• Pineapple juice: 100 ml

Cooking steps

1. We boil the rice. When the rice boils, it is necessary to add a tablespoon of olive oil.

   Required ingredients:

   • Rice: 250 g
   • Olive oil: 2 tablespoons

2. Cut salmon or trout fillet into even cubes, place in a pan, and fry without oil and salt.

   Required ingredients:

   • Salmon fillet: 300 g

3. We make the sauce. We mix pineapple juice and soy sauce.

   Required ingredients:

   • Pineapple juice: 100 ml
   • Soy sauce: 100 ml

4. When the fish browns, add a little water and sugar, and caramelize a bit.

   Required ingredients:

   • Sugar: 1 tablespoon

5. Now pour the sauce over the fish and add salt, pepper, and balsamic vinegar. Cover with a lid and simmer for five minutes.

   Required ingredients:

   • Balsamic vinegar: 1 tablespoon
   • Ground black pepper:  to taste
   • Sesame:  to taste

6. When five minutes are up, we open the lid and evaporate the excess liquid. You can leave as much liquid as you like, adjusting the evaporation with the lid; the main thing is to fully soak the fish in the sauce.

7. Meanwhile, our rice is ready. We season it with dried thyme and add a spoon of olive oil and finely chopped red pepper (the pepper is to taste, but I think this dish should be slightly spicy because of the rice).

   Required ingredients:

   • Dried thyme:  pinch
   • Olive oil: 2 tablespoons
   • Red chili pepper:  to taste

8. When we bring the fish to the desired state, we sprinkle it with sesame and place it on a plate with rice.

   Required ingredients:

   • Sesame:  to taste