Thai Steamed Salmon with Vegetables and Coconut Rice

Thai Salmon and RiceThis recipe for Thai Steamed Salmon with vegetables and coconut rice is such a handy go-to recipe as it is seriously delicious and easy but also really low in fat. I often steam fish in the oven this way, by wrapping it up in a tin foil parcel with other ingredients for flavour and sealing it as tight as possible. You can use whatever additional flavours you like but if you’re trying to keep the calories down it’s a good idea to focus on ingredient from South East Asia as these are all low in fat but bursting with flavour. Also, because salmon is an oily fish, I think an oily/creamy/buttery sauce would be too rich.

Thai Steamed Salmon with Vegetables and Coconut Rice

Ingredients

    For the Salmon:
  • 1 Kg salmon
  • 4 cloves of garlic, finely sliced
  • 4 spring onions, finely chopped
  • 30 g ginger, finely chopped
  • 2 finely chopped birds eye chillies, finely chopped
  • 6 chestnut mushrooms, quartered
  • 150 g broccoli
  • 1 lime, finely sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp rice wine vinegar
  • For the Rice:
  • 500 g basmati rice
  • 250 ml water (plus more for soaking)
  • 300 ml coconut milk
  • 1.5 tbsp coconut oil
  • 10 cm cinnamon stick
  • 6 bruised cardamom pods
  • 1 tsp salt
  • 1 small bunch of baby corn, split down the middle
  • 1 mug of frozen peas

Instructions

  1. Lay a large sheet of tin foil on a baking tray and place the salmon on top of it.
  2. Add all the other salmon ingredients on top of it wrap the tin foil around it, sealing it tightly and set aside.
  3. Wash the rice and cover it with water and allow to soak for 30 minutes.
  4. Heat the oil, cinnamon, cardamom and salt it a pan and add the drained rice and stir until all the rice is slicked with oil.
  5. Add the salmon to a preheated oven at 200 degrees Celsius for 30 minutes.
  6. Add the 250 ml of water and the 300 ml coconut milk and allow to come to the boil before turning it down to the lowest head, clamping on the lid and leaving it for 12 minutes.
  7. In another pan, boil the baby corns for a few minutes and add the frozen peas for a few more minutes before straining and adding to the now cooked rice and mix to combine.
  8. Lay the rice out on a platter and place the salmon parcel on top.
  9. Carefully remove the tin foil allowing all the juices to pour onto the rice and serve.
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1 Comment

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