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🍽️ Wok Salmon with Shrimp and Asparagus

588 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati rice
• salt
• 400 g salmon fillet
• 300 g shrimp (kitchen-ready; deveined)
• 1 kg green asparagus
• 2 tbsp sesame oil
• 5 tbsp fish sauce
• 4 tbsp vegetable broth
• 2 tbsp chili sauce
• 2 handfuls red basil

Instructions

1. 1. Cook the rice in salted water exactly according to the instructions on the package.
2. 2. Rinse the salmon and shrimp under cold water.
3. 3. Pat the fish and shrimp dry with a kitchen towel.
4. 4. Cut the salmon into small, bite-sized cubes.
5. 5. Wash the asparagus thoroughly.
6. 6. Cut off the woody, lower ends of the asparagus.
7. 7. Heat oil in a wok.
8. 8. Fry the salmon and shrimp in it for about 2 minutes until golden brown.
9. 9. Drizzle 2 tablespoons of fish sauce over the meat.
10. 10. Remove the salmon and shrimp from the wok and set them aside.
11. 11. Add the asparagus to the hot wok.
12. 12. Drizzle vegetable broth over the asparagus.
13. 13. Add 2 tablespoons of fish sauce.
14. 14. Steam the asparagus covered for about 8 minutes until tender.
15. 15. Return the salmon and shrimp to the wok.
16. 16. Mix everything well together.
17. 17. Season the dish finally with a little fish sauce and chili sauce.
18. 18. Wash the basil.
19. 19. Shake the basil dry.
20. 20. Pluck the leaves from the stems.
21. 21. Distribute the finished rice onto the plates.
22. 22. Place the wok contents (fish, shrimp, asparagus) on top of the rice.
23. 23. Sprinkle the dish with the fresh basil leaves.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 588
• Protein: 46 g · Fett/Fat: 19 g · Carbs: 56 g