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Ingredients
- 1000 g water
- 2 tsp Vegetable stock paste, salt-free (see Tips)
- 200 g doongara rice, brown rinsed and drained (see Tips)
- 4 fresh skinless, boneless salmon fillets (approx. 120 g each)
- 2 garlic cloves, cut into thin slices
- 4 tsp rice wine vinegar
- 2 tsp mirin
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice
- 300 g Chinese broccoli, stems and leaves separated and coarsely chopped
- 100 g snow peas
- 1 tsp sesame oil
- 2 spring onions/green onions, thinly sliced, to garnish
- 1 long red chilli, deseeded and thinly sliced, to garnish
- 1 lime, cut into cheeks, to serve
- Nutrition
- per 1 portion
- Calories
- 1947.5 kJ / 465 kcal
- Protein
- 31.3 g
- Carbohydrates
- 41.5 g
- Fat
- 18.5 g
- Saturated Fat
- 5.3 g
- Fibre
- 6.5 g
- Sodium
- 84 mg
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