Swicy salmon with miso coconut rice and Brussels sprouts

Name: Swicy salmon with miso coconut rice and Brussels sprouts
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 6 portions
Ingredients: 5 cm fresh ginger; 3 garlic cloves; 1 - 2 fresh long red chillies; 50 g soy sauce; 100 g sweet chilli sauce; 30 g Sriracha sauce; 30 g hoisin sauce; 70 g honey; 40 g freshly squeezed lime juice; 10 g sesame oil; 10 g sesame seeds; 300 g jasmine rice; 1 tbsp white miso paste; 1 tbsp unsalted butter; 1 stalk lemongrass; 750 g water; 270 g coconut milk; 500 g Brussels sprouts; 1 - 2 fresh long red chillies; 6 skinless, boneless salmon fillets; 2 sprigs fresh coriander; fried shallots; 1 lime

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Prep. 10 min

Total 1 h

6 portions

Ingredients

Swicy sauce

fresh ginger peeled and cut into pieces
5 cm
garlic cloves
3
fresh long red chillies trimmed, to taste
1 - 2
soy sauce
50 g
sweet chilli sauce (see Tips)
100 g
Sriracha sauce (see Tips)
30 g
hoisin sauce (see Tips)
30 g
honey
70 g
freshly squeezed lime juice
40 g
sesame oil
10 g
sesame seeds
10 g

Miso coconut rice

jasmine rice
300 g
white miso paste
1 tbsp
unsalted butter
1 tbsp
lemongrass white part only, crushed
1 stalk
water
750 g
coconut milk
270 g

Brussel sprouts and salmon

Brussels sprouts trimmed and cut in halves
500 g
fresh long red chillies thinly sliced, to taste
1 - 2
skinless, boneless salmon fillets (approx. 120 g each x 3 cm thickness - see Tips)
6
fresh coriander leaves only, to garnish
2 sprigs
fried shallots to serve
lime cut into wedges, to serve
1