Rice > Asian > Indonesian

Kecap Ikan and Coconut Rice Bowl Recipe

Ingredients with Measurements:
- 1 lb. salmon fillet, cut into cubes
- 1/2 cup kecap manis (Indonesian sweet soy sauce)
- 2 tbsp. vegetable oil
- 1/2 cup coconut milk
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/2 tsp. salt
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Rice cooker or medium saucepan with lid
- Large skillet or wok

Step-by-step instructions:
1. In a large bowl, marinate the salmon cubes in kecap manis for at least 30 minutes.
2. In a rice cooker or medium saucepan, combine the jasmine rice, water, coconut milk, and salt. Cook according to package instructions until the rice is tender and fluffy.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated salmon cubes and cook until browned and cooked through, about 5-7 minutes.
4. To assemble the rice bowl, place a scoop of coconut rice in a bowl. Top with the cooked salmon cubes, chopped scallions, and cilantro. Serve with lime wedges on the side.


Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Cook the rice according to package instructions. Cook the salmon cubes over medium-high heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 25g
Carbohydrates: 45g
Fiber: 2g
Sugar: 10g
Sodium: 800mg

Substitutions for ingredients:
- You can use any type of fish or seafood instead of salmon.
- If you can't find kecap manis, you can substitute with regular soy sauce and brown sugar.

Variations:
- Add some sliced red bell peppers or carrots to the skillet with the salmon for some extra veggies.
- Top the rice bowl with a fried egg for a breakfast twist.

Tips and tricks:
- Make sure to marinate the salmon for at least 30 minutes for maximum flavor.
- Use a non-stick skillet or wok to prevent the salmon from sticking.
- Use a fork to fluff the cooked rice before serving.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice and salmon in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the rice bowl in a shallow bowl or plate to show off the colorful ingredients.

Garnishes:
Garnish with extra chopped scallions and cilantro for some extra freshness.

Pairings:
Pair this dish with a crisp green salad or some steamed vegetables for a balanced meal.

Suggested side dishes:
Steamed broccoli, sautéed bok choy, or a cucumber salad would all be great side dishes for this meal.

Troubleshooting advice:
- If the salmon is sticking to the skillet, try adding a little more oil to the pan.
- If the rice is too dry, add a little more water or coconut milk to the pot before cooking.

Food safety advice:
- Make sure to cook the salmon until it is fully cooked through to prevent any foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
Kecap manis is a sweet soy sauce that originated in Indonesia. It is made from soybeans, palm sugar, and various spices.

Flavor profiles:
This dish is sweet, salty, and savory all at once, with a hint of coconut flavor from the rice.

Serving suggestions:
Serve this dish with a cold beer or a glass of white wine for a refreshing pairing.

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Region: Indonesian

Taste: Savory, Tangy, Sweet, Spicy, Aromatic