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Coconut Poached Salmon with Asian Greens & Black Rice

Experience the rich, aromatic flavors of Coconut Poached Salmon, served with Asian Greens and Black Rice.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil a cooking pot of water.

What you'll need

Oil | Salt | Black pepper | Cooking pot | Strainer | Chopping board | Knife | Frying pan

Cooking Instructions


Step 5 : Final Touches

Pour the coconut milk into the pan with the fish sauce, increase the heat back to medium, and simmer for 2
minutes. Carefully place the seared salmon back into the sauce, reducing the heat to low. Let it simmer in the sauce for 5-7 minutes, then add the lime zest, lime juice, and baby bok choy, seasoning with salt to taste.

400 ml Water for Rice
150 g Black Rice
400 g Salmon Fillet
7 g Garlic
7 g Ginger
20 g Lemon Grass
10 g Brown Sugar
20 g Garlic Chili Paste
400 ml Coconut Milk
20 ml Fish Sauce
65 g Lime
7 g Coriander Leaves
120 g Baby Bok Choy



Step 1 : Cook the Rice

Start by bringing a large pot of water to a boil, seasoned with half a teaspoon of salt. Add black rice and cook for about 30 minutes until the rice is tender yet chewy, then drain and set it aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-sear the Salmon

Pat the salmon dry with a kitchen towel and season it generously with salt and pepper on both sides. Heat a pan with a drizzle of oil over medium-high heat, and when it’s hot, place the salmon skin-side down, searing each side for 1-2 minutes, then remove it from the pan and set it aside.

Step 2 : Prep the Ingredients

Peel and finely chop both the garlic and ginger. For the lemongrass, peel, and pound, zest the lime, and squeeze out the juice into a small bowl. Cut the baby bok choy into quarters. Pick the leaves off the
coriander stems and set them aside for garnishing

Step 4 : Make the Sauce

In the same pan, reduce the heat to low and add the chopped garlic and ginger, cooking them for about 30 seconds until they become fragrant. Then quickly add the brown sugar, letting it cook for another 10-20 seconds until it starts to caramelize, and stir in the garlic chili paste and pounded lemongrass

Step 6 : Serve and Enjoy!

Spoon the cooked black rice onto individual plates, placing the salmon on top. Pour over some of the coconut lime sauce, garnish with the fresh coriander leaves, and enjoy your aromatic and flavorful dish.


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