Thai-Style Fried Salmon
with Lemongrass Rice and Green Beans
Lemongrass, coconut milk, ginger and garlic are in perfect harmony in this quick dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
4 tbsp
Cornstarch
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tbsp
Thai Seasoning
(Contains: Milk, Sesame, Sulphites May contain traces of: Soy, Sesame, Milk, Mustard, Triticale, Sulphites, Wheat, Tree nuts, Peanuts)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Wheat, Tree nuts, Gluten)
1 tbsp
Fish Sauce
(Contains: Fish May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Wheat, Tree nuts, Gluten)
1 unit(s)
Lime
170 g
Green Beans
1 unit(s)
Lemongrass
1 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Milk, Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove outer layer of lemongrass, then using the back of a spoon or a pot, gently hit lemongrass to lightly crush.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice and lemongrass to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim green beans.
- Zest, then juice half the lime (use whole lime for 4 ppl).
- Cut remaining lime into wedges.
- Heat a large non-stick pan over over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) oil, half the Thai Seasoning and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.
- Transfer to a plate, then cover to keep warm.
- Meanwhile, pat salmon dry with paper towels. Season all over with remaining Thai Seasoning, salt and pepper.
- When beans are done, wipe the pan clean, then reduce heat to medium.
- When hot, add 1 tbsp (2 tbsp) oil to the pan, then salmon. Cook until salmon is golden-brown and cooked through, 3-5 min per side.**
- Remove the pan from heat, then add sweet chili sauce, 1 tbsp (2 tbsp) water and fish sauce. Cook, until warmed through and sauce coats salmon, 1 min.
- Remove lemongrass from rice, then fluff with a fork.
- Season rice with salt, to taste, then stir in lime zest.
- Divide rice, beans and salmon between plates.
- Top salmon with any remaining sauce from the pan.
If you've opted to get salmon, season it in the same way the recipe instructs you to season the tilapia. Cook salmon until golden-brown and cooked through, 3-5 min per side.**
