Salmon fillet with coconut-lemon rice and green stir-fried vegetables


A hit when guests come.

Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients for: 2 people


Shan'shi ingredients

Additional ingredients

  • 2 tablespoons oel
  • 150 g basmati rice
  • 1/2 unwaxed lemon
  • 80 g snow peas
  • 2 spring onions
  • 120 g broccoli (frozen)
  • 2 salmon fillets (each 150g)
  • Sugar


  • Heat 1 tbsp oil in a saucepan. Toss the rice in it briefly and pour in Kokosmilch and 165ml water. Squeeze the lemon, set the juice aside and add the lemon itself to the rice. Bring to the boil while stirring, reduce the heat to the lowest level, cover and leave to stand for 15 minutes.
  • Wash sugar snap peas, clean spring onions and cut into rings approx. 0.5 cm thick. Defrost the broccoli under hot running water.
  • Clean the salmon and season with Salt and the lemon juice.
  • Heat 1 tbsp oil in the wok; Toss the broccoli and sugar snap peas in it. Beige the spring onions and season with soy sauce and a pinch of sugar.
  • Fry the salmon in a pan for two minutes on each side.
  • Remove the lemons from the rice, arrange and serve.
Buy ingredients online


With 1 tbsp oyster sauce you can still make your wok vegetables

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