Sweet Soy Salmon & Ginger-Coconut Rice

Name: Sweet Soy Salmon & Ginger-Coconut Rice with Baby Broccoli & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Sweet Chilli Sauce; 280 g Salmon; 1 packet Basmati Rice; 1 Baby Broccoli; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk; 1 drizzle olive oil; 20 g butter; ⅔ cup Water; ¼ tsp salt; 2 tbs water (for the veggies); 2 tsp soy sauce

with Baby Broccoli & Crispy Shallots

Recipe Development TeamUpdated on May 22, 2026

Get tasty recipes from just $6 per serving

Calories

822 kcal

Protein

39.3g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Fish
Wheat
Gluten
Soy
Milk
Gluten
May contain traces of allergens

it's a good thing this Thai dish is quick and easy to make because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Sweet Chilli Sauce

280 g

Salmon

(Contains: Fish)

1 packet

Basmati Rice

Baby Broccoli

1 packet

Ginger Paste

Carrot

Garlic

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy)

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

⅔ cup

Water

¼ tsp

salt

2 tbs

water (for the veggies)

2 tsp

soy sauce

(Contains: Soy May be present: Gluten)

Nutrition

Energy (kJ)3440 kJ

Calories822 kcal

Fat51.3 g

of which saturates25.1 g

Carbohydrate76.2 g

of which sugars12.5 g

Dietary Fibre4.8 g

Protein39.3 g

Cholesterol1.1 mg

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Lid

Cooking Steps

PDF

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add light coconut milk, water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• Meanwhile, trim baby broccoli and halve lengthways. Roughly chop Asian greens. Thinly slice carrot into rounds. Finely chop garlic.

• In a medium bowl, combine sweet soy seasoning, a drizzle of olive oil and the salt. Add salmon and toss to coat.

• When the rice has 10 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.

• Return the frying pan to medium-high heat. Cook baby broccoli, carrot and water (for the veggies), tossing, until just tender, 5-6 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. Add sweet chilli sauce, the soy sauce and salmon (plus any resting juices) and toss until well combined.