Main Dishes

Sweet Chili Peanut Butter Chinese New Year Rice Cakes with Salmon Confit

Ring in the New Year with this take on Rice Cakes and Salmon Confit.


4 oz salmon filet (100 g)
Salt for seasoning
Vegetable oil
3 cloves of garlic
5 whole star anise
6 oz Chinese New Year rice cakes
3 tbsp sweet Korean chili paste
6 tbsp natural crunchy peanut butter
¾ cup plus 1 tbsp maple syrup
1 tsp sesame oil
1 tsp Szechwan peppercorns
Whipped Cream (for serving)


Prepare the Salmon:

Heavily salt the salmon filet and leave in the fridge for four hours. Remove from fridge, rinse off the salt and pat dry.

In a saucepan, heat enough vegetable oil to submerge the entire salmon filet – oil should be at 140 degrees F (60 degrees C). Add three cloves of garlic and five whole star anise to heated oil. Submerge salmon in the oil and poach for 15 minutes or until the centre of filet is warm.

Prepare the Sweet Chili Peanut Butter Rice Cakes:

In a large bowl, mix peanut butter, chili paste and 1 tbsp of the maple syrup and form a paste. Boil Chinese rice cakes in a large pot of salted boiling water for approximately 2 minutes, until the noodles float. Drain noodles and toss immediately with the paste until noodles are evenly coated.

Prepare the Infused Maple Syrup:

In a small saucepan, heat one teaspoon of sesame oil. Add one teaspoon of whole Szechwan peppercorns. Add ¾ cup maple syrup, remove from heat and let sit for 20 minutes to infuse. Remove the salmon from the oil, drain, and pat filet dry.

To serve:

Place salmon on top of Chinese Rice Cakes that have been tossed with the peanut butter, chilli and maple syrup paste. Add a dollop of whipped cream and drizzle with the peppercorn-infused maple syrup.