Irene`s Salmon Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 pepper (s), orange
- 300 g beans (French beans)
- 2 spring onion (s)
- 1 chilli pepper (s), green
- 2 lemongrass stalks
- 500 g salmon fillet (s)
- Oil (safflower oil)
- 200 ml coconut milk
- 200 ml vegetable stock
- 3 teaspoons curry powder
- 1 teaspoon ginger, freshly grated
- 2 tablespoon lime juice
- 1 tablespoon soy sauce, brown
- salt
Print Recipe
Pin Recipe Instructions
- Peel the onion and finely chop. Clean the peppers, beans and spring onions. Cut the bell pepper into strips and the spring onions into rings. Halve the chilli lengthways, clean and chop. Halve the lemongrass. Cut the salmon into pieces.
- Heat the oil in the wok. Briefly fry the onions while stirring. Add the beans and pepper strips. Pan stir for 4 minutes. Add the spring onions and stir-fry for another minute. Take out the vegetables.
- Bring the coconut milk and the broth to the boil in the wok. Season with chilli, curry, ginger and lemongrass. Then cook for 7 minutes over medium heat. Add the fish. Reduce the heat and cook the fish covered for 5 minutes. Mix in the vegetables. Season with lime juice, soy sauce and salt.
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