Indonesian Salmon Rendang Curry & Rice

Name: Indonesian Salmon Rendang Curry & Rice with Smashed Pickled Cucumber & Chilli
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 packet Jasmine Rice; 1 Cucumber; 1 packet Makrut Lime Leaves; 1 Long Chilli; 280 g Salmon; 1 Rendang Paste; 1 packet Coconut Milk; 1 drizzle olive oil; ¼ cup vinegar (rice wine or white wine); 1 cup water (for the rice); ¼ cup water (for the curry)

with Smashed Pickled Cucumber & Chilli

Helen GathererUpdated on June 08, 2026

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Calories

837 kcal

Protein

36.9g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Fish
Milk
May contain traces of allergens
Gluten
Soy
Wheat
Crustaceans
Molluscs

Forget the takeout – this fragrant Indonesian-style rendang features tender salmon cooked in a rich, coconut-infused sauce that’s packed with authentic spice. We’ve paired it with fluffy jasmine rice and a zesty pickled cucumber salad to cut through the decadence, while a kick of chilli brings the heat. It’s a bold, melt-in-your-mouth classic that brings a taste of the tropics straight to your dinner table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

Cucumber

1 packet

Makrut Lime Leaves

Long Chilli

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

Rendang Paste

(Contains: Milk)

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (rice wine or white wine)

1 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Calories837 kcal

Energy (kJ)3500 kJ

Fat44.7 g

of which saturates21.5 g

Carbohydrate72.6 g

of which sugars8.8 g

Dietary Fibre20.7 g

Protein36.9 g

Sodium1040 mg

Potassium19.9 mg

Calcium19.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

Add the water (for the rice) to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

Meanwhile, using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop.
In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

Remove centre veins from makrut lime leaves, then very finely chop.
Thinly slice long chilli (if using).
Pat salmon dry with paper towel and season both sides.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

TIP: Patting the skin dry helps it crisp up in the pan!

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

Reduce heat to medium, add makrut lime leaves and rendang paste and cook until fragrant, 1 minute.
Add coconut milk and the water (for the curry) and simmer until slightly thickened, 2-3 minutes. Season to taste.