Some bowls just have everything - and this is one of them. Crispy-skinned salmon darnes, marinated in a punchy teriyaki and sesame glaze, sit on a bed of fluffy jasmine rice and are bathed in a rich, aromatic broth built on Carol's Chicken Stock, coconut milk, garlic, ginger and earthy mushrooms. A drizzle of peanut rāyu or chilli crunch finishes it off with as much heat as you can handle. It's a weeknight dinner that feels restaurant-worthy - deeply flavoured, nourishing, and genuinely satisfying. The broth alone is worth making on its own. But trust us, you'll want the full bowl.
Ingredients
For the salmon
60ml teriyaki sauce
1 tbsp sesame oil
2 tsp light soy sauce
2 tsp peanut rāyu (or chilli crunch)
4 salmon darnes
For the broth
250g mushrooms (chestnut/oyster/etc.), sliced
3 tsp light soy sauce
½ white onion, diced
4 cloves garlic, minced
1 tsp fresh grated ginger
1 litre Carol’s Stock Market chicken stock
200ml coconut milk
1 tbsp rice vinegar
To serve
4 portions cooked jasmine rice
2 green onions, sliced
Peanut rāyu or chilli crunch
Serves
4
Method
Marinate the salmon for 30 minutes minimum. Stir together the teriyaki sauce, sesame oil, soy sauce and peanut rāyu or chilli crunch in a shallow dish then coat the salmon darnes in the marinade by turning them in the sauce. Leave skin-side-up then cover and refrigerate until ready to cook.
Heat a large pot over medium high heat with a drizzle of oil. Add the sliced mushrooms with about 1 tsp soy sauce and cook for about 5 minutes, stirring occasionally. Lower heat to medium then add the onion and cook until softened. Stir in the ginger and garlic and cook until fragrant. Add Carol’s chicken stock and remaining 2 tsp soy sauce and bring to a boil over medium high heat.
Lower heat to a gentle simmer then cover pot with a lid and leave to cook for 10 minutes.
Heat a large frying pan over medium high heat with a drizzle of oil. Once pan is hot, arrange the salmon in the pan skin-side down and cook for 1-2 minutes until skin is crisp. Meanwhile, pour any remaining marinade from the salmon to the broth. Once skin is crisp, carefully flip the salmon darnes to continue cooking with skin-side up until cooked through, 6-8 minutes.
While salmon finishes cooking, add the coconut milk and rice vinegar to the broth and continue to simmer, covered, until the salmon is finished cooking. Taste broth for seasoning and add more soy sauce/fish sauce or salt if needed.
Portion out the rice between 4 bowls then carefully place a salmon darne on top. Spoon the broth into each bowl then garnish with sliced green onion, and more peanut rāyu or chilli crunch, to taste. Serve immediately.
