Oriental Rice with Fish

Dice the salmon into small pieces and cook over a skillet or frying pan until it begins to flake. Don’t overcook it. Remove from heat and place into a bowl separating the flakes. Put in a warm place.

Put the rice on to cook as per the packet instructions.

Wash the spinach and seaweed (or samphire). Slice the seaweed into small thin strips.

Flash fry the spinach in the olive oil until it softens and reduces. Add the seaweed and cook for a further 3 minutes. Pour off any excess liquid remove from the heat and place into a bowl.

Mix the Mirin with the soy sauce and salt and pepper and place into the frying pan. Return the salmon to the pan for one minute and stir until all the Mirin is absorbed. Remove from the heat.

Drain the rice and place a bed of rice into 4 serving dishes / plates.