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Seafood Based Mains

Grilled Salmon with Thai Green Risotto

Serves 4 Print Recipe


Grilled Salmon with Thai Green Risotto
  • 1/3 cup (80mL) of Funnelweb Bite (Hot Sweet Chilli Sauce SHU 28,000)
  • 1 finely chopped of Thai Chilli Hot
  • ⅓ cup (80ml) ketjap manis (sweet soya sauce) plus a little extra to drizzle,

    ⅓ cup (80ml) limejuice,

    4 (about 150g each) skinless salmon fillets,

    3 cups (750ml) fish or vegetable stock,

    1 tablespoon sunflower oil,

    1 onion, finely chopped,

    2 tablespoons good quality Thai green curry paste,

    4 kaffir lime leaves, finely sliced,

    1 teaspoon finely grated fresh ginger,

    1 clove garlic, crushed,

    200gr Arborio rice,

    150ml coconut cream,

    ¼ cup mixed Asian herbs (Thai basil, mint, coriander), plus extra to serve,

    1 tablespoon grated lime rind and

    Lime wedges to serve.



    Mix Funnelweb Bite and ketjap manis with half the limejuice Pour it over salmon and set aside in the fridge.


    Place stock in a saucepan and bring to the boil, reduce heat to low and let simmer.

    Heat the oil in a frying pan over low heat. Add onion and cook for 2 to 3 minutes or until softened.


    Stir in curry paste, Hot Thai Chilli finely chopped and cook for a few seconds. Add half the lime leaves, ginger and rice, and cook for a further minute while stirring.

    Start adding stock, one ladle full at a time, waiting for the stock to be absorbed each time. Continue until all stock has been used. Stir occasionally to prevent risotto from catching.


    When rice is cooked, stir in half the coconut cream and season to taste. Remove from heat and cover.

    Heat a non-stick frying pan over high heat. Remove salmon from marinade and cook for 2 minutes each side.


    Finely chop herbs and stir into risotto with the lime rind and remaining juice. Reserve a little coconut cream to garnish, and then stir the remaining into the risotto.


    Divide risotto between plates, and place a salmon fillet on each. Drizzle with remaining coconut cream, and ketjap manis. Garnish with remaining lime leaves, extra herbs and lime wedges.


    Ketjap manis is a sweet Indonesian soy sauce, which you can buy at supermarkets. Asian herbs are from good greengrocers and Asian food stores.