Salmon with Shrimp and Asparagus from the Wok

Ingredients

• 250 g Basmati rice
• Salt
• 400 g Salmon fillet
• 300 g shrimp (prepped; deveined)
• 1 kg green asparagus
• 2 tbsp sesame oil
• 5 tbsp fish sauce
• 4 tbsp vegetable broth
• 2 tbsp chili sauce
• 2 handfuls red basil

Instructions

1. 1.

   Cook the rice according to package instructions in salted water.

2. 2.

   Meanwhile, rinse the salmon and shrimp under cold water and pat dry. Cut the salmon into bite‑size cubes. Wash the asparagus and trim the woody ends.

3. 3.

   Heat oil in a wok and fry the salmon and shrimp for about 2 minutes until golden brown. Drizzle with 2 tbsp fish sauce and remove from the wok. Add the asparagus to the wok, pour in vegetable broth and drizzle with 2 tbsp fish sauce, cover and steam for about 8 minutes until tender. Mix in the salmon and shrimp and season with fish sauce and chili sauce.

4. 4.

   Wash the basil, shake dry, and pluck the leaves.

5. 5.

   Distribute rice on a plate, top with the wok contents, sprinkle with basil, and serve.