Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Cut eggplant to small cubes. Rinse green beans, remove stems and cut to sticks. Peel and mince shallots and garlic cloves. Peel and grate ginger. Remove chilli stem (and seeds, if you prefer a milder heat) and mince chilli.
2 Fry vegetables
Heat oil in a pan over high heat. Add eggplants, green beans, shallots, garlic, ginger, chilli and lemongrass paste. Stir-fry for 5 minutes.
3 Add and boil
Add coconut milk and bring to a boil. Simmer for 2 minutes and season with salt and pepper.
4 Bake
Preheat the oven to 200°C. Place the salmon skin side up to an oven casserole. Pour the vegetable sauce all around. Bake in the oven for 10 minutes, then remove the salmon skin. Spoon some of the sauce on the surface and continue baking in the oven for another 10 minutes or until the fish is cooked through. Divide to bowls and finish with chopped fresh coriander.