Complete meal in a bowl – Spicy salmon balls with coconut rice, shitakee and ginger scallion dipping sauce
Repas complet dans un bol – Boulettes épicées de saumon avec riz à la noix de coco et shitakee, sauce gingembre et oignon vert
A good Cambodian friend from High school taught me how to cook a perfect rice in term of rice/water quantity if you don’t want to use a measuring cup and if you don’t want to use your rice cooker. When your rice is in the pot, you need to add enough water so that the rice gets covered by 1cm of water (maybe less than 1/2 inch? which means there is 1 cm of water on top of your rice). That’s the way I have been cooking my steamed rice and the results are always great. Of course, if you have a rice cooker, you can go the easy route and use it, but I love to discover some real tricks rather always use a measuring cup. Actually I rarely do.
The salmon balls are very flavorful due to the peppers and spices and any time I made those to buffet parties, they’ve always been a big hit. The dipping sauce is fragrant and fresh and enhances the balls to the perfection.
Ingredients for 3-4, about 15 salmon balls
For the salmon balls
- 1 lbs of wild salmon
- 1/2 red pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 tbs black sesame seeds
- 2 scallions, finely chopped
- 1 tbs cilantro, chopped
- 1 tbs soy sauce
- 1 tbs sake
- 2 tbs plain bread crumbs
- 1/2 tsp cayenne pepper
- salt and pepper
For the mushrooms
- 1/2 lbs shitake mushroom
- 1 shallot, chopped
- 1 tsp ginger
- 1 tbs vegetable oil
- 1 tbs sake
- 1 tbs soy sauce
For the rice
- 2 cups basmati or jasmine rice
- 1 cup coconut milk, unsweetened
- 1 1/2 cups water
- 1/2 tsp salt
For the dipping sauce
- 4 tbs sesame oil
- 1 tbs ginger, grated
- 2 tbs soy sauce
- 1 tbs rice vinegar
- 1 tbs granulated sugar
- 1 garlic clove, crushed
- 2 scallions, chopped
Put all ingredients in a blender and mix until the sauce gets smooth and creamy.
Cut salmon in pieces and grind in a mixer. place in a container. Add all the other ingredients. Mix well and form nice round balls, about 1/2 size diameter, place in an oven tray. Pre-heat oven at about 370F and cook salmon for about 20 minutes or until cooked.
In the meantime, prepare the rice. Put rice in a saucepan (I used my rice cooker, so I have been spoiled since I bought it). Mix water, salt and coconut rice. Add to the rice and bring it to a boil, then reduce heat to lowest temperature and cover with a lid for about 15-20 minutes. Remove pot from heat and let it cover for another 10 minutes.
Wash mushrooms and cut in about 4 pieces each. Heat oil in a pan, add 1 shallot, grated ginger, garlic stir for a while, add the mushrooms and sake and soy sauce. Cover and cook at medium heat for about 10 minutes.
In a bowl, add first 3 to 4 tbs of rice, then top with mushrooms and place about 4 to 5 salmon balls ont top. Serve with dipping sauce on the side.
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