Spicy Scallion Oil Kinda Salmon
WITH SMASHED CUCUMBER AND RICE
I’m a sauce person. Like, it’s my core personality trait. Salsa verde, chili crisp, hot sauce, pesto, whatever. Just pour that liquid gold straight down my throat. Sauce makes every meal feel complete, adding texture, moisture, and unexpected layers of flavour. It transforms a mediocre bite into a tiny party on your palate, and someone just busted out the tequila. That’s exactly what this spicy scallion oil does to a humble plate of rice, veg, and vegan fish. Susfishous of vegan fish? Fear not — this umami flavor fiesta gets along dangerously well with just about anything.
Ingredients
Spicy Scallion Oil
- 6 tbsp neutral oil
- 2 scallions (sliced into 2-3 cm pieces)
- 1 garlic clove (thinly sliced)
- 1 cinnamon stick
- 1 star anise
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp sesame seeds
- ¼ tsp salt
- ½ tsp white granulated sugar
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
Smashed Cucumber
- 1 medium-sized cucumber
- ½ tsp sea salt
- ½ tsp white granulated sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
Kinda Salmon
- 2 Kinda Salmon Filets
- 2 tbsp neutral oil
To Serve
- 2 portions of steamed sushi rice (180 g dry weight, cooked according to the packaging instructions)
- Coriander (destemmed, optional)
- ½ avocado (sliced, optional)
SERVES 2 / 30 MINUTES
preparation
Spicy Scallion Oil
- Add neutral oil to a pan together with sliced scallions, cinnamon stick, and star anise. Heat up over low to medium heat, and slowly fry for 10 minutes, to caramelise and infuse the oil.
- Add sliced garlic and cook for another 1-2 minutes.
- Add chili flakes and sesame seeds, and fry for 2-3 minutes, mixing in between to prevent burning.
- Transfer the oil into a bowl or a heat-proof container, and remove the cinnamon stick and star anise.
- Season with salt, sugar, soy sauce, and rice vinegar.
- Taste, adjust the seasoning, and set aside while you prepare the rest.
Smashed Cucumber
- While spicy scallion oil is cooking, prepare your smashed cucumber. Wash a cucumber, dry it, and place it on your cutting board.
- Lay a large knife flat against the cucumber and smash it with your hand a few times, until the cucumber cracks open and flattens. Repeat this movement along its full length.
- Once the entire cucumber is cracked, cut it at an angle into bite-sized pieces.
- Transfer the smashed and chopped cucumber to a bowl.
- Season with salt, sugar, rice vinegar, and sesame oil.
Kinda Salmon
- Once all your components are prepared, pan-fry the Kinda Salmon. Heat neutral oil in a non-stick frying pan over medium heat.
- Add Kinda Salmon filets and cook for 3 to 4 minutes on each side, until nicely browned.
- Once you are happy with the browning, remove the vegan salmon from the pan to prevent overcooking.
Assembly
- Spoon rice into two bowls or plates.
- Top it with Kinda Salmon and smashed cucumber. If desired, add avocado slices.
- Spoon over spicy scallion oil and sprinkle with fresh coriander leaves.