Salmon fried rice, which is a mouth-watering dish. Each grain of rice is soaked in the aroma of the sa cha sauce and blends perfectly with the umami of the salmon to create an unforgettable taste. And the shiny fish oil on the salmon adds a bit of enticing shine to this dish. You can feel the full amount of Omega-3 fatty acids in every bite, which is both healthy and delicious.
However, for people who don't like the fishy smell, this salmon fried rice may not be their first choice. During the frying process, the smell of fish permeating the apartment may take a day or two to completely dissipate. But for me, it's a dish full of memories.
I think back in the South Island of New Zealand, when everyone else was busy picking sweet cherries, I was immersed in a sea of grapes. At that time, I felt like I had an indissoluble bond with grapes. And one day, when my friends went hiking the trail, they brought us a salmon out of purpose. Each one was thicker than my arm, so fresh that it seemed to squeeze out water, and it was amazingly fat.
Thinking back to that time, I think of that salmon fried rice dish again. At that time, I used that fresh salmon to make this delicious fried rice. Every bite is filled with thoughts and memories of New Zealand. And the three-color beans add a bit of color and texture to this fried rice. Every time I taste this dish, I feel like I can go back to that wonderful time and feel the intoxicating South Island atmosphere again.
Ingredients: 600g salmon, 1/2 tsp ground black pepper, 1/2 + 1 tsp salt, appropriate amount of oil, 6 bowls of cold rice, 1.5 tbsp sa cha sauce, 160g frozen tricolor beans
1. Prepare materials. Wash the salmon in cold water and absorb the water with a paper towel. Evenly coat the salmon with half a tablespoon of sand, black pepper and oil. Chill the salmon in a pan and let the skin stick to the bottom of the pan. Cover and fry over medium-high heat.
2. When the color of the fish turns pink and white, and the skin is slightly charred, open the lid and turn it over, then cover the lid and fry it. I used fish belly meat, which didn't have any skin, but still forced out a lot of fish oil. Cover the lid and fry it, it is easy to cook and can also prevent oil splashing.
3. Remove the fish from the pan and cool. After cooling slightly, pick out the fish bones and bones! Try to pick the fish bones as cleanly, and when you return to the pot to fry rice, there may still be fish (bones) that have slipped through the net, so pay attention to picking them out.
4. Use a shovel to loosen the cold rice. Soak frozen three-color beans in cold water to remove frost, then drain. After frying the salmon, force out about 1.5 tablespoons of fish oil, and discard too much oil. Put the fish back in the pot, add the sand tea sauce, turn on medium-high heat and mix slightly.
5. Fry the sand tea sauce until the color turns light, and mix well with the three-color beans. Try the taste of the lower salt, need to be slightly salty. Mix well with cold rice. Because there is a lot of food, I keep all the fish oil.
6. In the process of bibimbap, pay attention to whether there are fish bones ~ pick them off. Mix until there is no rice, sprinkle some black pepper and mix well. Extinguish the flame and you're done!