- 4 x 140g Fresh Huon Tasmanian Salmon portions, diced
- 1 Cup Kung Pao Sauce
- 2 tbsp Rice Bran Oil
- 1 Cup Roasted peanuts
- 1 Spring onion, sliced
- 1/2 Bunch coriander, picked
It was delicious and I will be cooking it again!!
The chowder is awesome! We first cooked it on holidays in Tasmania (sampling hte local produce, of course) and it is now a favourite at our house.
dennis peter glynn
the recipe is very tasty but, 2 measured cups of aborio rice is way out for 400ml of stock. Should be 1 cup of rice. Stock should always be kept hot and added when needed. To get the right consistency, you need stir the rice often to release the starch. More lemon or lemon juice for taste as required
Hi guys, thanks for posting this recipe. There are a couple of steps repeated in this version and I thought you should know. Hope you make and enjoy! T