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Asian oven baked salmon with crunchy coconut rice and pickled oyster mushrooms

Serving Size: 8 Hungry guests

We always recommend this dish to our guests when they are looking for a good wholesome meal minus the calories. A side of nicely roasted or steamed vegetables is also a great accompaniment to this dish.

This simple recipe can be followed with all types of fatty fish like sea bream and sea bass. Salmon was always our favorite and if you are willing we suggest you get an Organic or Wild Caught Salmon. You will be rewarded greatly and your guests will be super impressed.


Salmon Filet
Soy Sauce
Rice Vinegar
Sambal Olek
Fish Sauce
Real Canadian Maple
Coriander (picked)

Quantity / Unit

1 Fillet (1.5 Kg)
2/1 cup
4 tablespoon
2 tablespoon
1 tablespoon
2 tablespoon
2 tablespoon
5 tablespoon
1 tablespoon



Oyster Mushrooms

White Vinegar
Chili Flakes
Black Peppercorn

225g (1-2 packs)

2 cups
1 teaspoon
1 cup
2/1 tablespoon
1 pinch
1 tablespoon


stems removed

Egyptian Calrose Rice (Sunwhite)   

Coconut Milk
Red Pepper (capsicum)
French Shallots
Almond + Pine Nuts

3 cups

3 cups
5 med-large
5 cloves
2 pieces
2 handfuls
2 handfuls
2 handfuls

Roughly Diced
Finely Chopped
Finely Chopped
Toasted and Rough Chopped


Green Onions


3 full stems
1 bunch


Thinly sliced
Finely chopped

Preheat Oven: 150°C

Oyster Mushrooms

Add Sunflower Oil and Butter to a pan. Once the butter is sizzling, sauté the oyster mushrooms until brown and cooked. Season well with salt and pepper then move to a heatproof bowl

Add all the ingredients (except for mushrooms) into a small saucepan and bring to boil. Stir and once sugar is dissolved remove off flame.
Pour the liquid on top of the mushroom and allow them to cool until room temperature. You can store in the fridge covered once cool 


Mix all the ingredients together in a bowl and whisk (I like to put it in an empty jam jar and shake it). Want more marinade? Double it! You can save some of the marinade for any baked fish recipe
Place Salmon in a baking dish
Pour the marinade on top of the salmon filet and add salt and pepper (not too much salt as the soy sauce is pretty salty)
Pop the Salmon in the oven for about 45 minutes (depending on the size of the fish). You’ll know when it’s ready when the side gets a little flakey to a fork’s touch. Be careful to not overcook the salmon as it will become dry
Garnish with pickled oyster mushrooms


Add Rice, Coconut milk and two pinches of salt to a sauce medium saucepan. Cook rice at low heat covered until liquid is fully absorbed (around 18-20 minutes). Can finish it of
In a separate saucepan, heat up sunflower oil and once hot add garlic and shallots. Once the garlic is brown, add the red pepper and cook till soft with a little crunch
Add the coriander, mint and toasted walnuts
Mix the rice with crunchy mix
Garnish with Chives and Green Onions