Flex Australia – June-July 2017

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INGREDIENTS

FOR THE BLACK RICE:

1 cup black rice

1 tsp grapeseed oil

1 tsp chopped fresh thyme

1 bay leaf

3 cups chicken stock

FOR THE GREEN CURRY SAUCE:

1 tbsp grapeseed oil

¼ cup chopped onion

1 garlic clove, minced

½ cup mirin wine

175ml coconut milk

3 tbsp rice wine vinegar

3 tbsp green curry paste

¼ bunch coriander sprigs

Salt and pepper, to taste

FOR THE MAIN DISH:

6tbspgrapeseedoil

4salmonfillets

(200g each)

20 pipis

1 tsp minced ginger

1tspmincedgarlic

1 tsp minced spring onion

¼ cup mirin wine

Juiceof1lime

1tbspbutter

¼ cup chicken stock

Fresh coriander, for garnish

DIRECTIONS

BLACK RICE

Heat a wide, shallow pot over

highheat.Addrice,oil,thyme

and bay leaf and toast for

3minutes,stirringoccasionally.

Addchickenstockandcookfor

20 to 30 minutes on medium-low

heat.Turnofftheheatandlet

ricerestfor10minutesbefore

removing from pot.

SEARED

SALMON

& PIPIS

GREEN CURRY SAUCE

Heat oil in a medium saucepan

over high heat. Add onion and

garlic and sauté until onions are

translucent, about 3 minutes.

Add mirin wine, coconut milk,

rice wine vinegar and green

curry paste. Whisk together

and simmer for 2 to 3 minutes.

Remove from heat and add

coriander and salt and pepper.

Let mixture cool, pour into a

blender and blend until smooth.

MAIN DISH

Heat 4 tbsp oil in a frypan over

medium-high heat. Add salmon

and sear skin-side down for 2 to

3 minutes. Turn salmon over and

cook for 3 to 4 minutes until done.

In a separate pan, heat remaining

2 tbsp oil over medium heat. Add

clams, ginger, garlic and onion.

Gradually pour in mirin wine,

stirring frequently. Add green

curry sauce to clams, cover pan

and cook for 10 minutes or until

clams steam open. (Discard any

clams that do not open.) Add lime

juice and butter and cook until

butter melts. Reheat black rice

with a small amount of chicken

stock. Add a mound of black rice

in the centre of a plate. Spoon on

green curry sauce. Arrange

clams and salmon on rice.

Garnish with coriander.

GET MORE

This recipe is an

excerpt from Che

Irvine’s bookFit

Fuel, available no

at fitfuelbook.com

and Amazon.

ef

ow

m

SERVES 4

752

CALORIES

48g

PROTEIN

54g

CARBS

40g

FAT

SAM KAPLAN

BY ROBERT IRVINE MEAL OF THE FOOD&SUPPS