Mustard Salmon with Westerners' Vegetarian Fried Rice

Ingredients

For Fish

•  1 tablespoon packed brown sugar
• 1 tablespoon butter or margarine, melted
• 1 tablespoon olive or vegetable oil
•  1 tablespoon honey
•  1 tablespoon soy sauce
•  1 tablespoon Mustard Paste
•   1 clove garlic, finely chopped
•  1 large salmon fillet (about 2 lb), cut into 8 pieces 

For Rice

•  10 garlic cloves, crushed slightly
•   4cm piece ginger, peeled, bruised slightly
• 150 ml vegetable oil
• 10 baby corn
•  2 carrots, cut on an angle into 3mm slices
• 60 grams snow peas, trimmed
•  4 eggs
•  2 onions, finely diced
• 80 grams  mushrooms, sliced into 4 pieces
•  2 cups cooked jasmine rice
•  3 tablespoons dark soy sauce
• 1 ½ tablespoons rice wine vinegar
• salt, to taste
•   bean shoots, to garnish
•  finely sliced spring onion, to garnish

Directions

For Fish

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
•  Heat gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Make a sauce of any remaining marinade by heating in the same pan for 3-5 minutes

For Rice

•  For garlic oil, place garlic and ginger in a small saucepan with vegetable oil and set over medium heat. Heat to 100C then set aside to cool. Remove garlic and ginger. Reserve 4 tablespoons of oil and refrigerate remainder for another use.
• To blanch vegetables, bring a small saucepan of salted water to the boil. Add corn and cook for 1 minute, then add carrot and snow peas and cook for further minute. Strain vegetables and plunge into cold water. Drain then set aside.
•  Add 1 tablespoon of garlic oil to a wok placed over a medium high heat. Whisk eggs with 2 tablespoons of water and season to taste. Pour into wok and swirl wok to make a thin omelette. Cook until almost set, about 2 minutes. Flip omelette over then remove from wok. Cut into 2cm pieces and set aside.
•  Add 3 tablespoons of garlic oil to wok and stir-fry shallots and mushrooms for 1 minute. Add rice, soy sauce and vinegar and toss together to ensure rice is evenly coated with sauce. Season to taste. 5. Serve with chopped omelette, bean shoots and spring onions.