Soy-marinated salmon with fried rice

Soy-marinated salmon with fried rice
  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!

Featured in
Asian recipes, Nutrition information


  • 130g (2/3 cup) jasmine rice
  • 2 tablespoons kecap manis (see note)
  • 1 tablespoon dark soy sauce
  • 125ml (1/2 cup) peanut oil
  • 2 teaspoons sesame oil
  • 4 x 200g pieces salmon fillet, pin-boned, skinned
  • 1 egg
  • 1 teaspoon fish sauce
  • 2 cloves garlic, thinly sliced
  • 2cm piece ginger, cut into julienne (matchsticks)
  • 1 small red onion, thinly sliced
  • 150g snow peas, trimmed, thinly sliced on the diagonal
  • 160g (1 cup) shelled peas
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup coriander leaves
  • Sliced long red chilli, to serve


  • Step 1
    Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.
  • Step 2
    Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tablespoon peanut oil and 1 teaspoon sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.
  • Step 3
    Whisk together egg, fish sauce and remaining 1 teaspoon sesame oil in a small bowl. Heat 1 tablespoon peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.
  • Step 4
    Wipe wok clean with paper towel and return to heat. Add 2 tablespoons peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.
  • Step 5
    Drain salmon. Heat remaining 2 tablespoons peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.
  • Step 6
    Divide fried rice among plates and top with salmon and chilli to serve.

  • Low carb
  • Low sugar
  • Lower gi


  • 3571 kj


  • 54g

    Fat Total

  • 12g

    Saturated Fat

  • 5g


  • 57g


  • 184mg


  • 1263.14mg


  • 4g

    Carbs (sugar)

  • 33g

    Carbs (total)

All nutrition values are per serve


Allow an extra 30 minutes to dry rice. Tips: Kecap manis, available from supermarkets, is Indonesian sweet soy sauce. Use up leftover steamed rice from takeaways to make the fried rice and omit step 1.

  • Author: Dominic Smith
  • Image credit: Ben Dearnley
  • Publication: MasterChef



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