Canned Salmon & Peas Mazegohan

Name: Canned Salmon & Peas Mazegohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cup (*180ml cup) Short Grain OR Medium Grain Rice; 1 Vegetable Stock Cube OR Chicken Stock Cube *finely chopped; Salt *optional, add 1/2 teaspoon if stock is not salted; 1 tablespoon (15 g) Butter; 1 clove Garlic *grated; 1 can (210 g) Red Salmon; 1 cup Frozen Peas *thawed; Salt OR Soy Sauce as required; Ground Black Pepper OR Ground Chilli; Parsley, Spring Onion OR other Herbs of your choice

Hiroko Liston @hirokoliston

Melbourne, Australia

Canned Fish is a life saver. Frozen Peas is also a life saver. Using those two, such a delicious and nutritious 'Mazegohan' dish is super easy to make. Flavour can be European, Asian, OR any flavour you like. It’s a very versatile recipe.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cup(*180ml cup) Short Grain OR Medium Grain Rice
1Vegetable Stock Cube OR Chicken Stock Cube *finely chopped
Salt *optional, add 1/2 teaspoon if stock is not salted
1 tablespoon (15 g)Butter
1 cloveGarlic *grated
1 can (210 g)Red Salmon
1 cupFrozen Peas *thawed
Salt OR Soy Sauce as required
Ground Black Pepper OR Ground Chilli
Parsley, Spring Onion OR other Herbs of your choice

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Steps

1

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few times until water flows through clear. *Note: I do this always, but it is up to you.
2

Drain Canned Salmon, the liquid can be added to the Rice, add Water up to the 2-cups marking, scatter chopped Stock Cube, Salt (if the Stock is not salted), add Butter and Garlic. Press ‘COOK’ button to start cooking.
3

Remove unwanted bones and skin from Salmon if you want to do so, and coarsely flake it. When Rice is cooked, add the flaked Salmon and Peas to the Rice, and mix to combine.
4

Add extra Salt OR Soy Sauce as required, Ground Black Pepper OR Ground Chilli, and chopped Parsley OR Spring Onion (OR other Herb), then gently mix.