Chinese BBQ Style Glazed Salmon & Hoisin Fried Rice

Meanwhile, boil a half-full kettle.

Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side to steam for later.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Trim and thinly slice the spring onion. Halve the lime.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a small bowl, combine a good squeeze of lime, the sugar for the dressing (see pantry for amount) and half the soy sauce. Add the cucumber and toss to coat. Set aside for later.

About 5-10 mins before the ribs are ready, spoon over the char siu paste and return to the oven for the remaining time. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Add the Chinese Five Spice, garlic, hoisin sauce, sugar and water for the sauce (see pantry for both amounts) along with the remaining soy sauce to the pan. Simmer until thickened slightly, 1-2 mins.

Once thickened, stir the cooked rice and peas through the sauce until combined and piping hot.

Add in a good squeeze of lime juice. Taste and season with salt, pepper and more lime if needed.