Sesame Salmon and Prawn with Egg Fried Rice

A quick easy healthy nutritious supper
Servings 4


  • 2 tbsp chilli sauce (I used sriracha)
  • 2 tbsp soy sauce or kecap manis
  • 1 tbsp sesame oil
  • 1 tbsp rice wine
  • 4 medium salmon fillets
  • 250g uncooked, deveined prawns
  • 1 tbsp sesame seeds white or black
  • RICE
  • 1 garlic clove crushed
  • 1 tsp ginger grated
  • 500 g cooked basmati rice (around 200g uncooked rice)
  • 200g tenderstem broccoli chopped
  • 2 eggs whisked
  • 4 spring onions finely sliced
  • 2 tbsp soy sauce or kecap manis
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • Sesame seeds to serve white and black
  • Green vegetable to serve
  • Lime to serve


  • In a bowl mix together the chilli sauce, soy, sesame oil and rice wine. Take the skin off the salmon and cut into large cues, add to the marinade along with the prawns. Set aside for 15 minutes.
  • Line a baking tray and put the marinated fish on the tray and spoon over the leftover marinade. Sprinkle with the sesame seeds and roast in the oven 7-8 minutes until cooked through or cooked to your liking.
  • While the fish is cooking sauté the garlic and ginger in a large frying pan for a minute or two. Add the broccoli and stir fry on a high heat for 5 minutes. Move to a medium heat and move the veggies to the side and pour in the egg and scramble until soft. Add the rice and spring onions stir through the egg and vegetables and cook until the rice is piping hot Add the soy, mirin and sesame oil, stir to combine.
  • Take the fish out of the oven, plate up spooning the juices over the fish and sprinkle with some more sesame seeds and serve with the rice, a green vegetable, a squeeze of lime and a little more soy if needed.


  1. I like to serve this with pak choi which I cut in half (1 per person) put in a frying pan with a splash of oil and colour on a higher heat, turning occasionally and then move to a lower heat with a splash or water, a dash of soy or oyster sauce and cook until soft. 
  2. Kecap Manis is a sweetened aromatic Indonesian soy sauce with a dark colour and syrupy consistency with a slightly molasses like flavour due to the addition of palm sugar or jaggery.  It is widely used in satay.  It is great in dishes like this and I tend to interchange it with soy when I want a slightly sweeter taste.