Two crispy salmon fillets with googly eyes stuck on, served over fried rice with baby corn and a soy dipping sauce

CRISPY SALMON RICE

Name: Crispy Salmon Rice
Total time: 20 min
Yield: 2–3 Servings
Ingredients: 1 thumb-sized piece fresh ginger, grated; 1–2 garlic cloves, grated; 2 tbsp reduced-salt soy sauce; ½ tbsp rice wine or sherry vinegar; 2 tbsp vegetable oil; 1 large carrot, cut into pieces; 175 g baby corn and sugar snap peas, roughly chopped; 2 salmon fillets, skinless; 250 g cooked brown basmati rice, ready-cooked pouch; 2 eggs; 2 baby corn halves, set aside before cooking, for feelers or eyebrows; 1 carrot strip, slightly curved, for the mouth; Optional: 2 FOODMONSTAS WAFER EYES, 15 mm or 22 mm; Alternatively: black sesame seeds or tiny drops of soy sauce, for small eyes; Hot sauce, optional, for the brave

A warm rice beast with a pan-seared salmon face, fluffy egg rice and a ginger-soy kick: baby corn becomes cheeky feelers, a carrot strip becomes a small smile, and FOODMONSTAS WAFER EYES give the Crispy Salmon Rice its playful FOODMONSTA look.

20 MINUTES

EASY

2–3 SERVINGS

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INGREDIENTS

FOR THE MARINADE

1 thumb-sized piece fresh ginger, grated

1–2 garlic cloves, grated

2 tbsp reduced-salt soy sauce

½ tbsp rice wine or sherry vinegar

FOR THE RICE

2 tbsp vegetable oil

1 large carrot, cut into pieces

175 g baby corn and sugar snap peas, roughly chopped

2 salmon fillets, skinless

250 g cooked brown basmati rice, ready-cooked pouch

2 eggs

FOR DECORATION

2 baby corn halves, set aside before cooking, for feelers or eyebrows

1 carrot strip, slightly curved, for the mouth

Optional: 2 FOODMONSTAS WAFER EYES, 15 mm or 22 mm

Alternatively: black sesame seeds or tiny drops of soy sauce, for small eyes

TO SERVE

Hot sauce, optional, for the brave

PREPARATION

Mix the grated ginger, garlic, soy sauce and rice wine or sherry vinegar in a small bowl. Set aside.
Set aside two baby corn halves for decoration. Heat 1 tbsp vegetable oil in a large frying pan or wok over high heat. Add the carrot pieces, remaining baby corn and sugar snap peas, and stir-fry for 2 minutes. Add the salmon fillets and cook for 2 minutes on each side, until they are just starting to turn opaque.
Add the cooked brown basmati rice to the pan and stir everything gently. Let most of the salmon break into rough pieces, but keep one larger piece aside for the FOODMONSTA face. Push everything to one side of the pan.
Add the remaining tablespoon of oil to the empty side of the pan. Crack in the eggs and stir them roughly. As soon as they are just set, mix them into the rice.
Pour the ginger-soy marinade over everything and toss well. Let it bubble for 1–2 minutes, until the rice is evenly coated and glossy. Season to taste.
FOODMONSTA STEP: Spoon the rice into a bowl or onto a plate. Place the larger salmon piece in the center as the face or body. Add the two reserved baby corn halves above it as feelers or eyebrows. For the look, place 2 FOODMONSTAS WAFER EYES on the salmon — 15 mm for a small, neat face or 22 mm for a bigger monster look. If you are not using wafer eyes, add black sesame seeds or tiny drops of soy sauce as eyes. Place a curved carrot strip underneath as a smile. Add the wafer eyes only shortly before serving so they do not soften. Serve immediately, with hot sauce on the side!

CRISPY SALMON RICE

INGREDIENTS

PREPARATION

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