Thai Salmon with Coconut Rice

thai-salmon-nt

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Steaming is a great way to cook both fish and rice, giving a light and fluffy result.  What’s even better: you can do all of this using just one pan – which means less washing up!  The salmon is slowly steamed by the thai flavour infused vapours coming off the rice.

The recipe below can also be made with other kinds of fish – in the practice run for this video I used sea bass.

The music in the video is by Oliver Richards (the next Ed Sheeran?).

[recipe-foody]Serves 4

Ingredients

  • 1 bunch of fresh coriander
  • 1 thumb sized piece of fresh ginger, peeled
  • 3 cloves of garlic, peeled
  • 2 fresh red chillies, deseeded
  • 1 tsp sesame oil
  • 2 tbsp fish sauce
  • 1 lime
  • 1 400ml tin of light coconut milk
  • 200g brown basmati rice
  • 400g salmon
  • handful of sugar snap peas
  • spring onion and coriander leaves for garnish

Method

  1. Put the fresh coriander (keep some leaves to use as garnish), ginger, garlic, red chilli, sesame oil, fish sauce, lime zest and juice and coconut milk in a food processor and whizz to combine (NB. unless you have a very good food processor, either chop up the garlic, ginger and chilli before throwing it in or give them a whizz without too much liquid to avoid having big chunks left at the end).
  2. Rinse the rice in cold water to remove as much starch as possible and then add into a pan with the coconut mixture you just made.
  3. Check the pack instructions for the rice and adjust the cooking times given below so that the rice is not in the pan for more than around 5 minutes more than the time on the pack.  Otherwise it will overcook.
  4. Simmer the rice mixture for around 10 minutes uncovered and on a high heat so that the coconut mixture reduces (as shown in the video).
  5. After 10 minutes, add the salmon and sugar snap peas.  Turn the heat right down and cover the pan.  The heat should be low enough so that the rice doesn’t stick to the bottom of the pan but high enough to produce enough steam to cook the salmon.
  6. The salmon should take around 10 minutes to cook.  Check after 5 minutes that there is enough liquid left in the pan to prevent the rice from sticking.  Add a little water if necessary.
  7. After 10 minutes, check if the salmon is cooked by lifting up the skin.  If the skin comes off easily, it’s good to go.
  8. Serve with the coriander leaves and spring onions.

Macros (per portion)

513 calories | 32g protein | 22g fat | 47g carbs

Recipe notes

Making this dish on the stovetop can be a bit tricky as the rice will stick to the pan if there isn’t enough liquid, yet you don’t want to end up with a soggy mess of rice.  The last few steps (no. 5 onwards) can be done in a hot oven if you have a good hob-proof casserole dish.[/recipe-foody]

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