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One of my favourite ingredients is coconut, whether for sweet, savoury or in a drink.

This recipe my Mum has been making for as long as I can remember, and it’s gone through a couple of changes over the years. We’re not sure where it came from but it ended up in the recipe folder, and passed on to me.

Originally it was made with chicken, and the smell of coconut and spices wafting through the house made my tummy rumble. And knowing it would be served with creamy coconut rice made it even more enticing!

So after making this recipe for years for my family, I decided to try it with a different protein and it was just as good, if not better!

Thai poached salmon

  • Servings: 4
  • Difficulty: Easy
  • Print


1 tablespoon rice bran oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon fresh ginger, grated
1 red chilli, seeded and thinly sliced
2 lemongrass stems, halved lengthways
2 medium tomatoes, chopped
2 teaspoons chicken stock
1 teaspoon brown sugar
1 teaspoon ground coriander
400ml can coconut milk
4 pieces salmon
½ cup shredded coriander

Coconut rice:
2 cups black rice (or any rice of your choosing)
400ml can coconut milk


Cook black rice according to directions, substituting some of the water for coconut milk.

Heat oil in large fry pan. Add onion and garlic. Cook until onion is translucent but not brown.

Add chilli, lemongrass, tomato, stock powder, brown sugar, coriander and coconut milk. Bring to the boil.

Place salmon pieces in the coconut milk. Bring up to the boil, then turn off the heat and place lid on the fry pan. Allow to poach for approximately 10 minutes, depending on the size of the salmon pieces. You can turn the pieces over during that time.

Before serving remove lemongrass and add chopped coriander.

Serve on a bed of black rice, accompanied by greens of your choice.