This dish came about because I’ve been working on ideas for my Husband to take to work. Firecracker rice is one of his favourite dishes when we go out for sushi. He also loves spicy food, now this is SPICY. If you really aren’t in to heat, this one is not for you. If you like a little heat, you can adjust the amount of spice mix accordingly. But I love how the heat explodes, I was never much in to spicy food before I met my Husband. He’s definitely taught me to push my limits with heat levels. What I love is, it isn’t overwhelming, you can still taste the sweetness of the peppers and the fish. There’s enough spice mix for two to three batches of this, so it will take less time to make once you repeat the process.
Serves: 2 generously
Prep time: 10 mins
Cook time: 25 mins
For the firecracker mix:
- 1 tsp cayenne pepper
- Quarter tsp cumin
- Half tsp garlic powder
- Quarter tsp nutmeg
- Half tsp black pepper
- Half tsp salt
- Quarter tsp dried ancho chilli flakes (optional)
- 2 fillets of fresh salmon
- 1 pack microwave rice
- 1 red pepper, chopped small
- 1 yellow pepper, chopped small
- 2 red or yellow chillis, blistered then chopped
- Handful of mangetout, chopped small
- Zest and juice of 1 lime
- 1 tbsp soy
- 1 tbsp cider vinegar
- 1 tbsp agave syrup or honey
- 2 garlic cloves, grated
- Thumb size piece of fresh ginger, grated
- 1 tsp oil
- Spring onions to garnish
- Mix all firecracker spice mix ingredients in a small bowl or sealable tub. Set aside.
- Remove salmon skin, chop in to chunks and pop in a bowl with cider vinegar, soy, ginger, garlic, honey, lime juice and zest. Then add 2 tsp of your firecracker spice, mix together to coat and pop in the fridge until ready.
- Grab a pan or a wok is ideal. Allow it to get hot, then pop your chilli’s in with no oil and allow them to blister and blacken. I find holding them over the direct heat with some metal tongs is quicker. But if you don’t feel comfortable doing this then simply use the pan.
- Remove from the pan and chop up.
- In the same pan you used, add your chopped peppers, again with no oil and cook until softened and charred.
- Ping your rice in the microwave for 2 mins and set aside.
- Add your oil and salmon mix to the pepper pan, along with your mangetout and chilli. Cook for 2 mins, then add your rice and cook on very high for around 8 mins. Breaking the salmon up as you go, nearly all of your liquid should evaporate and you will be left with a drier consistency.
- Serve with chopped spring onions.