Coconut and Lemongrass

Ginger Salmon
Creamy and packed with flavour!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
Coconut and Lemongrass Ginger Salmon
Creamy and packed with flavour!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Coconut milk
0 ML

Allergens

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

Prep veggies

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.
Fry vegetables

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.
Add and boil

3 Add and boil

Add coconut milk and bring to a boil. Simmer for 2 minutes and season with salt and pepper.
Bake

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.
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