How To Make Thai Coconut Rice with Salmon
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Serves:
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tsp salt
- 4 salmon fillets
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro, for garnish
Instructions
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Rinse the jasmine rice under cold water until the water runs clear. Drain.
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In a medium saucepan, combine the drained rice, coconut milk, water, and salt. Bring to a boil.
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Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and all the liquid is absorbed.
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In the meantime, heat vegetable oil in a skillet over medium heat. Add minced garlic and grated ginger. Cook until fragrant.
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Add the salmon fillets to the skillet and cook for about 4-5 minutes on each side, or until cooked to your desired level of doneness.
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In a small bowl, whisk together soy sauce, fish sauce, lime juice, and sugar. Pour the sauce over the cooked salmon and let it simmer for another minute.
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Serve the coconut rice alongside the salmon fillets. Garnish with fresh cilantro.
Nutrition
- Calories : 538kcal
- Total Fat : 28g
- Saturated Fat : 15g
- Cholesterol : 62mg
- Sodium : 977mg
- Total Carbohydrates : 48g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 23g
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