Inspired by chirashi, Kay Chun’s one-pot dinner combines plump, silky salmon with vinegared rice, crunchy cucumbers, cabbage ...

Mix together 1 tablespoon soy sauce with the sesame oil and honey, and stir well to create a marinade. Pour over the salmon and leave to marinate for at least an hour, or overnight. Put the rice ...

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for this teriyaki salmon. Serve with sesame pak ...

When the sauce is reduced add the salmon to the teriyaki sauce frying pan. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a ...

Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook ...

To assemble drain the noodles and pac choi and drizzle with sesame oil, toss together and arrange in serving bowls. Take the salmon slices and present on top of noodles then spoon over the soy pan ...

1. Heat wok over high heat. Add half a tablespoon of sesame oil, chilli, garlic, ginger and a few tablespoons of stock and cook the salmon for 3 minutes. 2. Add mushrooms and Chinese broccoli and ...

And mix well. 7. Turn the heat off and add your soy and sesame oil. Mix well. Put rice mix on a plate 8. Glaze your Salmon with the sweet chili sauce and put on top of your Chinese fried rice.

Add the rice clusters into the oil and pan fry for about 2-3 minutes on the first side, flip and fry for another 1-2 minutes on the second side, until golden brown and crisp. Remove with a slotted ...