Quick Thai Salmon

and Veggie Stir Fry
Calorie smart
A colourful and flavour intense meal to lighten up your evening.
Cooking time: 20 min
Cals 490 · Prot 44 · Carbs 22 · Fat 30
Try Hello Chef Now
Download PDF
Number of People:

Stir Fry

Skinless salmon fillet
350 Grams
Soy sauce
20 ML
2 Pieces
30 Grams
Garlic cloves
3 Pieces
Large red chilli
1 Piece
Yellow pepper
1 Piece
Chinese cabbage
300 Grams
1 Piece
Small zucchini
2 Pieces
Coconut oil
10 ML
Olive oil
1 Tbsp
Bean sprouts
50 Grams
0.5 Tsp
Black pepper
0.5 Tsp

To serve

Sesame seeds
10 Grams
Fresh coriander
20 Grams


1 Marinate fish
Pour half of the soy sauce into a bowl. Add 0.75/1/1.5 Tbsp of lime juice, the peeled and grated ginger, the peeled and crushed garlic and the chopped chilli (adjust the amount of chilli to your liking). Chop the salmon into cubes and add it to the bowl, mix. Set aside.
2 Wash and cut
Meanwhile, wash and slice the peppers into thin strips and slice the cabbage thinly. Peel the carrots and cut them into thin strips. Slice the zucchini into sticks.
3 Toast sesame seeds
Heat a large pan without oil and toast the sesame seeds until lightly browned. Transfer the seeds to a bowl or plate
4 Fry carrots
Return the pan to a medium-high heat and add the coconut oil and the carrots. Stir-fry for 5 min.
5 Add veggies and season
Add the peppers and cook for 2 min. Add the zucchini and cook for 2 min further. Add the cabbage, season with a squeeze of lime juice and the remaining soy sauce. Remove the vegetables from the pan and set aside.
6 Fry fish
Return the pan a medium high heat with the olive oil. Fry the salmon cubes for 3-4 min until cooked through. Return the vegetables to the pan with the been sprouts. Give everything a good mix up. Season with salt and pepper to taste. Garnish with the toasted sesame seeds.
Tips for fussy eaters
Don't marinate the fish. Fry the fish separately from the vegetables and serve with either noodles or rice.
Pro tip
Bean sprouts are easy to grow indoors. Growing them would be a fun project for kids since they get to eat them, too!

More recipes like this

Fish Fingers, Chips and Crudités
Pecan Crusted Cod
with Zucchini, Spinach and Brown Butter Lemon Sauce
Tandoori Prawns with Chickpea Salad
and Mint Yogurt
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy