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Black Sesame Salmon in Red Thai Style Sauce

Black Sesame Salmon in Red Thai Style Sauce

with Pak Choi, Edamame and Fragrant Jasmine Rice
Recipe Development Team
Recipe Development TeamUpdated on March 26, 2026
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Calories
: 
769 kcal
Protein
: 
34g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Soya
  • Wheat
  • Cereals containing gluten
  • Sesame
  • Celery
  • May contain traces of allergens
  • Hazelnuts
  • Pecan Nuts
  • Brazil nuts
  • Nuts
  • Almonds
  • Macadamia Nuts
  • Peanut
  • Pistachio nuts
  • Cashew nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

200 grams

Salmon Fillets

(Contains: Fish)

1 unit(s)

Pak Choi

(May contain traces of: Celery)

1 unit(s)

Lime

50 grams

Red Thai Style Paste

80 grams

Fresh Edamame Beans

(Contains: Soya)

180 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)

Not included in your delivery

1 tsp

Sugar

Energy (kJ)3216 kJ
Energy (kcal)769 kcal
Fat39.1 g
of which saturates17.2 g
Carbohydrate71.5 g
of which sugars7.4 g
Dietary Fibre5.6 g
Protein34 g
Cholesterol80 mg
Salt2 g
Potassium194.1 mg
Calcium56.3 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Lid
•Large Saucepan
•Baking Paper
•Large Frying Pan

Instructions

Cook the Rice
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins. 

d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Bake the Fish
2

a) While the rice cooks, lay the salmon fillets, skin-side down, onto a lined baking tray.

b) Drizzle with oil and season with salt. 

c) When the oven is hot, bake the fish on the middle shelf of your oven until cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Fry the Pak Choi
3

a) Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

b) Cut the lime into wedges.

c) Heat a drizzle of oil in a large frying pan on high heat. 

d) Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.

Add the Flavour
4

a) Next, add the red Thai style paste to the pak choi. Fry for 30 secs.

b) Stir in the edamame beans, coconut milk, soy sauce and sugar (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 2-3 mins. 

Finishing Touches
5

a) Once the sauce has thickened, remove from the heat. Squeeze in some lime juice.

b) Taste and season with salt, pepper or more lime juice if needed. 

Serve
6

a) When everything's ready, share the rice out between your bowls. 

b) Spoon over the curry sauce and serve the greens alongside the rice (reheat first if needed). 

c) Lay the fish on top, skin-side down. 

d) Sprinkle the sesame seeds over the fish and serve any remaining lime wedges on the side for squeezing over. 

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