Thai-Style Crispy Salmon and Rice

Name: Thai-Style Crispy Salmon and Rice
Cook time: 1 h
Total time: 1 h
Cuisine: Tanzanian
Ingredients: 5 tablespoons fresh lime juice, from 2 to 3 limes; 5 tablespoons fresh lime juice, from 2 to 3 limes; ¼ cup (60 ml) olive oil; 3 tablespoons fish sauce; 1 to 2 green bird’s-eye chilis,* halved lengthwise, plus more to taste, optional; 1 to 2 green bird’s-eye chilis,* halved lengthwise, plus more to taste, optional; Diamond Crystal kosher salt; 4 (4- ounce/115 g) salmon fillets, skin on; 1 pound mini cucumbers,* (about 5/455 g), sliced into ¼- inch-thick rounds; 1 cup (30 to 40 g) roughly chopped fresh cilantro, leaves and tender stems*; 1 cup (30 to 40 g) roughly chopped fresh cilantro, leaves and tender stems*; 1 cup (30 to 40 g) roughly chopped fresh cilantro, leaves and tender stems*; ¼ cup (8 to 10 g) fresh Thai basil leaves,* roughly chopped; 3 tablespoons roasted salted peanuts, roughly chopped; Jasmine rice, use basmati rice, brown rice, or sushi rice; Jasmine rice, use basmati rice, brown rice, or sushi rice; Jasmine rice, use basmati rice, brown rice, or sushi rice; Jasmine rice, use basmati rice, brown rice, or sushi rice; light brown sugar, use dark brown sugar, maple syrup, or honey; light brown sugar, use dark brown sugar, maple syrup, or honey; light brown sugar, use dark brown sugar, maple syrup, or honey; light brown sugar, use dark brown sugar, maple syrup, or honey; Bird’s-eye chilis, use jalapeño or serrano; Bird’s-eye chilis, use jalapeño or serrano; Bird’s-eye chilis, use jalapeño or serrano; Cucumbers, use another crunchy, raw veg; Shallot, use the equivalent of red onion plus a minced garlic clove; Shallot, use the equivalent of red onion plus a minced garlic clove; Shallot, use the equivalent of red onion plus a minced garlic clove; Cilantro, use another tender-stemmed herb

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

The skin on this salmon is so crispy and crunchy, it immediately reminds me of my favorite Thai dish: yum pla duk foo, a crispy fried whole fish served with a sweet, salty, and tangy green mango salad. My version is way less involved but satisfies that craving and mimics the interplay of flavors and textures well.

For a full dinner, I like to serve the fish and salad over a bed of rice to soak up all that extra dressing. Green mango isn’t the easiest to find, so I doubled down on th

Ingredients

Asia
Sub-Saharan Africa
Thailand
India
Tanzania
Dinner
Fish course
Main course
Gluten-free
Low carb
Keto

Ingredients

Method