Prawn and Salmon Stir Fry With Lemon Grass and Mint

The first time I tasted a truly incredible stir-fry, it was at a tiny, family-run restaurant in Bangkok. The air hung thick with the scent of ginger, chili, and something wonderfully fragrant that I couldn’t quite place. Years later, I discovered that secret ingredient was lemongrass. That memory floods back every time I make a stir-fry, and this Prawn and Salmon Stir Fry with Lemon Grass and Mint is my way of capturing a little bit of that Thai magic in my own kitchen. It’s a vibrant, flavorful dish that’s quick enough for a weeknight but special enough for company.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Pescatarian, Gluten-Free

Ingredients

• 700 g salmon fillets, skinned and cut into cubes
• 400 g green prawns (shelled)
• 2 1⁄2 tablespoons fresh mint, chopped
• 2 tablespoons fresh lemongrass, finely chopped (or 2 teaspoons lemongrass paste)
• 3-4 garlic cloves, crushed
• 1 teaspoon grated lemon rind
• 1 lemon, juice of
• 2 teaspoons sambal oelek
• 3 tablespoons peanut oil, divided use
• 1 medium carrot, sliced into ribbons using a vegetable peeler (about 150g)
• 100 g snow peas, sliced into thin strips
• 200 g bean sprouts
• 1 tablespoon fresh coriander, finely chopped
• 2 tablespoons rice vinegar
• 2 teaspoons brown sugar
• 1 teaspoon soy sauce

Equipment Needed

• Large bowl
• Screw-top jar
• Wok or large frying pan
• Vegetable peeler
• Chopping board

Instructions

1. In a large bowl, combine the prawns and salmon with the fresh mint, lemongrass, crushed garlic, grated lemon rind, lemon juice, and sambal oelek. Gently mix to combine. Cover the bowl and refrigerate for 10 minutes to allow the flavors to meld. This short marinade time enhances the taste of the fish.

2. While the fish marinates, prepare the stir-fry sauce. In a screw-top jar, add the rice vinegar, brown sugar, soy sauce, and 2 tablespoons of peanut oil. Secure the lid tightly and shake vigorously until the sugar dissolves and the dressing is well emulsified.

3. Heat 1 tablespoon of peanut oil in a wok or large frying pan over high heat. Once the oil is shimmering and hot, add the prawns to the wok. Stir-fry the prawns for a couple of minutes, stirring constantly, until they begin to turn pink and opaque.

4. Add the cubed salmon to the wok with the prawns. Continue to stir-fry for an additional 3 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry. Remove the prawn and salmon mixture from the wok and set aside in a clean bowl.

5. Add a touch more peanut oil to the wok if needed. Add the carrot ribbons and sliced snow peas to the wok. Stir-fry for 1 minute, stirring continuously, until the vegetables are slightly tender-crisp.

6. Return the cooked prawn and salmon mixture to the wok with the vegetables. Add the bean sprouts and fresh coriander. Pour the prepared oil, vinegar, sugar, and soy sauce dressing over the mixture.

7. Stir everything together to ensure the fish and vegetables are evenly coated with the sauce. Cover the wok and cook for a couple of minutes, or until the vegetables are just tender and the fish is heated through. Do not overcook, as the bean sprouts should retain some of their crunch.

8. Serve immediately.

Expert Tips & Tricks

• Spice Level: Adjust the amount of sambal oelek to your preferred level of heat. If you’re sensitive to spice, start with just 1/2 teaspoon and add more to taste.
• Vegetable Prep: Slice the carrots into thin ribbons using a vegetable peeler for quick and even cooking. The snow peas should also be thinly sliced to ensure they cook evenly and maintain a pleasant texture.
• Don’t Overcrowd: If you’re making a large batch, stir-fry the fish and vegetables in batches to avoid overcrowding the wok. Overcrowding lowers the temperature and can result in steamed, rather than stir-fried, ingredients.
• Fresh Herbs: Use fresh mint and coriander for the best flavor. Dried herbs simply won’t provide the same vibrant taste.
• Lemongrass Options: If you can’t find fresh lemongrass, lemongrass paste is a convenient substitute. Use 2 teaspoons of paste for every 2 tablespoons of fresh lemongrass.
• Make-Ahead Prep: You can prepare the fish marinade and the stir-fry sauce ahead of time and store them in the refrigerator. This makes the stir-fry even faster to assemble when you’re ready to cook.

Serving & Storage Suggestions

Serve this Prawn and Salmon Stir Fry immediately while it’s hot and the vegetables are still crisp. Garnish with extra fresh coriander and a wedge of lemon for a bright, fresh touch. It is delicious served on its own, but it also pairs well with steamed rice or noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or frying pan over medium heat, stirring occasionally, until heated through. Be careful not to overcook the fish during reheating. I do not recommend freezing as it can affect the texture of the fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	434.7 kcal	N/A
Calories from Fat	171 g	40%
Total Fat	19.1 g	29%
Saturated Fat	3.3 g	16%
Cholesterol	206.5 mg	68%
Sodium	798.1 mg	33%
Total Carbohydrate	12.2 g	4%
Dietary Fiber	2.4 g	9%
Sugars	6.4 g	25%
Protein	52.4 g	104%

Variations & Substitutions

• Vegetarian Option: Substitute the prawns and salmon with firm tofu or tempeh. Marinate the tofu or tempeh in the same mixture as the fish for the same flavor profile.
• Gluten-Free: Ensure your soy sauce is gluten-free by using tamari.
• Spicy Variation: Add a pinch of dried chili flakes to the stir-fry for an extra kick. You could also use a spicier chili paste like gochujang.
• Vegetable Variations: Feel free to swap out the carrots and snow peas for other vegetables like broccoli florets, bell peppers, or mushrooms. Just adjust the cooking time accordingly.
• Nut Allergy: If you have a peanut allergy, you can use a different oil like sunflower oil or vegetable oil.

FAQs (Frequently Asked Questions)

Q: Can I use frozen prawns and salmon?
A: Yes, you can use frozen prawns and salmon. Just make sure to thaw them completely before using them in the recipe. Pat them dry with paper towels to remove excess moisture.

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked through when it flakes easily with a fork and is no longer translucent in the center. Be careful not to overcook it, as it can become dry.

Q: Can I make this stir-fry ahead of time?
A: While you can prepare the fish marinade and stir-fry sauce ahead of time, it’s best to cook the stir-fry just before serving to ensure the vegetables are crisp and the fish is perfectly cooked.

Q: What if I don’t have a wok?
A: If you don’t have a wok, you can use a large frying pan or skillet. Just make sure it’s large enough to accommodate all the ingredients without overcrowding.

Q: Can I use other types of fish?
A: Yes, you can substitute the salmon with other types of fish like cod, haddock, or tuna. Just adjust the cooking time accordingly.

Final Thoughts

I hope you’re inspired to try this Prawn and Salmon Stir Fry with Lemon Grass and Mint! It’s a delicious, healthy, and quick meal that’s sure to impress. Don’t be afraid to experiment with the ingredients and adjust the flavors to your liking. Feel free to share your feedback and photos of your culinary creations! Why not pair this dish with a crisp Sauvignon Blanc to complement the vibrant flavors? Happy cooking!