Buttery Seafood Fried Rice
This buttery seafood fried rice combines salmon, scallops, prawns and octopus with short-grain rice, butter and dashi for an umami-rich dinner inspired by Taiwanese and Japanese home cooking.
Ingredients
- 1 skinless salmon fillet 6 ounces / 170g, patted dry
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 4 ounces sea scallops
- 4 ounces thawed frozen baby octopus
- 4 ounces prawns peeled and deveined
- 1 scallion chopped, white and green parts separated
- 2½ cups cooked and cooled short-grain rice
- 1½ teaspoons light soy sauce
- ½ teaspoon ground white pepper
- ½ teaspoon dashi powder
- 2 tablespoons masago fish roe, for garnish
Instructions
- Season both sides of the salmon with the garlic powder, salt, and black pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Place the salmon skinned-side down in the pan and fry until cooked through, 4 minutes per side. Transfer the salmon to a plate and use a fork to break it up into small pieces. Wipe the pan.
- In the same pan, melt 1 tablespoon of the butter over medium heat. Once the butter is melted, add the scallops, octopus, and prawns and fry until the prawns start to turn pink, 2 to 3 minutes. Transfer the seafood to the plate with the salmon and set aside. Wipe the pan.
- In the same pan, melt the remaining 2 tablespoons butter. Add the scallion whites and sauté for 1 minute. Add the cooked rice, light soy sauce, white pepper, and dashi powder. Break apart the rice, making sure every piece of rice is coated in butter.
- Add the cooked salmon and seafood. Increase the heat to high, add the scallion greens, and sauté until the rice is golden brown,