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Rice bowl with salmon, coconut, and Castello® Chili & Ginger cream cheese

Rice bowl with salmon, coconut, and Castello® Chili & Ginger cream cheese

2 servings

If you do not already have a rice bowl in your cooking repertoire, now is the time to add one. It is one of the easiest, most flexible, and delicious dishes you can make. And it is great for lunch as well as dinner. The colourful and flavourful bowl is brimming with goodness that will be sure to please everybody. The subtle flavour of rice makes it an ideal base for rice bowls, allowing toppings with bold flavours, seasonings, and spices to shine. The Castello® Chili & Ginger Cream Cheese Ring adds a delicate softness and an interesting and spicy burst of flavour to the dish.

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ingredients

  • 1 Castello® Chili & Ginger Cream Cheese Ring
  • 200 g fresh salmon
  • 100 g jasmine rice
  • 2 tbsp shredded coconut
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped red chili
  • 80 g edamame beans, blanched
  • 1 tsp sriracha sauce
  • 2 tbsp honey
  • soy sauce

To serve:

  • fresh coriander leaves
  • sesame seeds
  • nori

preparation

1. Cook the rice according to instructions on the package.

2. Toss the rice with the coconut, ginger, and chili while it is still hot.

3. Place the rice in two serving bowls and add the edamame beans.

4. Brush the salmon with sriracha sauce and cut into large cubes.

5. Sear the salmon on all sides in a hot pan.

6. Add the honey. Let the salmon sear and caramelise. Remove the pan from the heat.

7. Add the honey seared salmon to the coconut rice bowls.

8. Cut Castello® Chili and Ginger Cream Cheese Ring into bite size pieces and add them to the rice and salmon.

9. Top everything with crispy nori and serve with a sprinkle of sesame seeds, coriander and soy sauce.

10. Enjoy the delicious multifaceted flavours and vibrant colours of your rice bowl!

FAQs

  • How to make coconut shrimp?

    It is fast and super easy to make coconut shrimp. Coat in flour, egg, and shredded coconut before frying in oil. Remember to shake off any excess flour before coating the shrimps in egg. Fry for about 2-3 minutes until the shrimps are golden.

  • What to dip coconut shrimp in?

    We recommend a prickling dipping sauce of Castello® cream cheese with chili and ginger mixed with sour cream and lime. The soft cream cheese dip with the spicy flavours accompanies the crunchy and sweet shrimps very well.

  • What to serve with coconut shrimp?

    You can serve coconut shrimp with cream cheese dip on its own as an entertaining appetiser or a small snack. You can also make it as part of a bigger buffet with different finger foods. Or serve it as its own dinner meal together with some fresh salad or a side of rice.

  • How long does coconut shrimp keep?

    You can store fried coconut shrimp for up to three days in the fridge in an airtight container. In the freezer, they will keep for up to two months.