Salmon and Avocado Kimchi Fried Rice
Coconut Coffee

A vibrant fusion bowl featuring spicy kimchi fried rice topped with pan-seared salmon cubes, a silky poached egg, and creamy avocado, served alongside refreshing iced coconut coffee.

Ingredients

• 200 g salmon fillet
• 1 bowl cooked rice
• 100 g kimchi
• 1/2 avocado
• 1 egg
• 50 g button mushrooms
• 30 g red onion
• 1 tbsp Korean hot sauce
• 1 tsp light soy sauce
• 1 tsp white vinegar
• 150 ml coconut water
• 1 shot espresso
• to taste salt and black pepper
• to taste crushed seaweed
• to taste roasted sesame seeds
• to taste cooking oil

Instructions

1. 1Cut the Salmon

   

   Place the thawed salmon on a wooden cutting board and slice it into small, even cubes using a knife while wearing protective gloves.

   Tip: Ensure your knife is sharp to make clean cuts through the salmon without tearing the flesh.
2. 2Season the Salmon

   

   Transfer the diced salmon cubes into a metal tray and season them evenly with black pepper and salt, then marinate briefly.

   Tip: Let the seasoned salmon rest for a few minutes so the salt and pepper penetrate the pieces.
3. 3Slice Mushrooms and Onions

   

   Place clean button mushrooms on a wooden cutting board and slice them uniformly, then dice the red onion into small pieces.

   Tip: Slice the mushrooms to an even thickness so they cook at a consistent rate.
4. 4Poach the Egg

   

   Carefully drop a pre-cracked egg into simmering water with a little white vinegar, cook for two to three minutes, and then remove it using a slotted spoon.

   Tip: Create a gentle vortex in the water with a spoon before adding the egg to keep the whites neatly wrapped around the yolk.
5. 5Pan-Fry the Salmon

   

   Heat a little oil in a pan, add the seasoned salmon cubes, and pan-fry them until they turn golden brown on all sides, then remove and set aside.

   Tip: Do not overcrowd the pan to ensure the salmon develops a nice golden crust.
6. 6Sauté Aromatics

   

   Pour the diced red onions into a frying pan with heated oil and sauté until fragrant, followed by the sliced mushrooms.

   Tip: Stir frequently to prevent the diced onions from burning while they release their aroma.
7. 7Add Kimchi and Sauces

   

   Add the sliced kimchi, Korean hot sauce, and a little light soy sauce into the pan with the sautéed onions and mushrooms.

   Tip: Adjust the amount of Korean hot sauce depending on your desired level of spiciness.
8. 8Add Water and Cooked Rice

   

   Pour a splash of water into the pan with the kimchi and mushroom mixture, followed by the cooked rice, and stir-fry evenly until fully combined.

   Tip: Adding a splash of water helps steam the rice and prevents it from drying out during stir-frying.

Burn It Off

Frequently Asked Questions