- 200 g long-grain wild rice mixture
- 400 ml coconut water
- 300 g small sweet potatoes
- 400 g Pak Choi
- 1 red and 1 yellow pepper
- 1 stalk of lemongrass
- 2 cloves of garlic
- 30 g ginger
- 3-4 tbsp honey
- 2 tbsp light soy sauce
- 2-3 tbsp peanut oil
- Juice and zest of one untreated lime
- ½ tsp. chilli flakes
- 600 g wild salmon fillet
- 10 ml rice vinegar
- 1 box purple Shiso cress
- Wasabi nuts and chilli nuts to taste
Cook the rice in coconut water in a ZWILLING SIMPLIFY pot as per the instructions on the package, drain and keep warm. Peel the sweet potatoes, cut into slices about 5 mm thick and boil in salted water for about 10–15 minutes. Then drain and allow to cool slightly.
Clean the Pak Choi and cut diagonally into 2 cm pieces. Quarter both peppers, clean, remove seeds and stalk, then cut into fine strips.
For the marinade, tap the lemongrass with the back of the knife and cut into rings. Peel and finely chop the garlic. Peel and finely grate the ginger. Mix together with the honey, soya sauce, peanut oil, lime juice and zest and chilli flakes.
Wash the salmon fillet, pat dry and cut into bite-sized pieces. Sear the fish cubes all over in a hot, coated pan without fat. Remove the pan from the heat and add half of the marinade to the fish. Stir together gently and allow to steep.
In another pan, fry and cook the Pak Choi and peppers together with the remaining marinade for around 2–3 minutes. Season with rice vinegar.
Divide the rice into 4 bowls, place the vegetables on top as desired. Top with the salmon. Chop the cress and distribute it on the plates. Serve sprinkled with wasabi nuts and chilli nuts.