Sambal Salmon

INGREDIENTS
• 1 piece of Fresh BC Farm Salmon (500g approx)
• 1.5 cups of coconut milk
• 2 tbsp of cooking oil
• 1/2 cup of white unions diced
• 1/2 cup of green peppers diced
• 1/2 cup of tomatoes diced
• 1/2 cup sweet pineapple
• 1/2 chill sauce
• 1/2 cup Sambal Balacan sauce

STEPS
1. In a skillet pour 1.5 cups of coconut milk, heat and bring to simmer. Add fish and cover poach for 5 minutes.
2. Drain fish and set on serving dish
3. Heat skillet with 2 tablespoons of oil over high heat. Add onions, green pepper, tomatoes, pineapple, chili sauce, and sambal sauce. Stir-fry until sauce all mixed in with vegetables. (You can use peppers texture as indication of readiness). Cooking time 3 to 5 minutes.
4. Pour over fish and serve with rice.

Salmon fried rice (Nasi Goreng)

INGREDIENTS
• 1 piece of Fresh BC Farm Salmon (500g approx), baked or boiled
• 1 cup cooked rice
• 1 egg
• 1 cup mixed vegetables
• 2 tbsp of cooking oil
• 1 clove garlic
• 1/2 cup of white onions diced
• Nasi Goreng sauce (available in Asian stores)
• Balacan paste
 
STEPS
1. Bake salmon for 1/2 hour
2. Remove bone from fish if any. Use a fork to remove the meat until you get a bowl of flaked salmon
3. In a skillet or wok, heat two tablespoons of oil over high heat, add garlic, onions, egg, cooked rice, and mixed vegetables. Add tablespoon of Nasi Goreng sauce (or to taste), and dash of balacan paste (also to taste).
4. Cook 4 - 5 mins over high heat, using texture of mixed vegetables as indicator of readiness.
5. Remove from heat, and add fish to stir fry. Serve hot.

Chef: Irene Chang
MALAYSIA HUT RESTAURANT
14727 108 Avenue, #108, Surrey, BC V3R 1V9
Tel: 604-588-1718

 For a video demonstration of this receipe please visit:

http://video.vancouver.24hrs.ca/search/salmon/malaysian-hut/62560564001