Thai-Style Fried Salmon
with Lemongrass Rice and Green Beans- Salmon
- Milk
- Sesame
- Sulphites
- Fish
- Soy
- Sesame
- Fish
- Milk
- Egg
- Mustard
- Triticale
- Sulphites
- Crustaceans
- Wheat
- Tree nuts
- Peanuts
- May contain traces of allergens
- Gluten
Lemongrass, coconut milk, ginger and garlic are in perfect harmony in this quick dinner!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
4 tbsp
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
1 tbsp
Thai Seasoning
(Contains: Tree nuts, Sulphites, Soy, Triticale, Peanuts, Wheat, Mustard, Milk, Sesame, May contain traces of allergens, Milk, Sesame, Sulphites)
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
1 tbsp
Fish Sauce
(Contains: Gluten, Sulphites, Mustard, Tree nuts, Sesame, Crustaceans, Soy, Milk, Egg, Wheat, Fish, May contain traces of allergens, Fish)
1 unit(s)
Lime
170 g
Green Beans
1 unit(s)
Lemongrass
1 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
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.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The salmon was savory and moist, though some found it could use bolder seasoning. The rice was bland; consider adding coconut for more flavor.
- Ease of prep: Instructions were confusing, with cornstarch and lime juice included but not mentioned in the recipe steps.
- Suggestions: Try coating the salmon in cornstarch for crispiness and adding lime juice to the sauce for extra flavor.
