Crispy salmon with coconut rice & crackle sauce from More Is More: Get Loose in the Kitchen (page 146) by Molly Baz

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

emily_4k034p on February 20, 2026

bury me with this recipe, this peanut sauce was 100000x better than cook this book
ljl1989 on January 14, 2026

All of the flavors in this were great but I felt like it was missing something...maybe some acid? The crackle sauce, coconut rice, and salmon all have "fattier" flavors...if I made again, might quick pickle the cucumbers in rice vinegar or something.
pattyatbryce on March 19, 2024

Came out great - made 1/2 recipe based on not leaving fish for leftover. A bit too spicy for us as written, but I'd make again with a bit less red pepper. Solid recipe. Also chose to grill the fish instead of pan fry - and husband nailed the cook.
brokencup on December 30, 2023

I don’t know what happened, but the coconut rice did not turn out. Maybe because I was trying out the cook-along mp3 feature, which is a cool concept but didn’t work in this case.
Notajellyfish on October 27, 2023

Definitely use full fat coconut milk. I cooked this with the recommended fish sauce brussels sprouts and it was FAR too many nuts, but overall still delicious.
meggan on October 12, 2023

I did the rice in the rice cooker with the coconut milk using just coconut milk. The only change I would make is slightly less oil in the crackle sauce to make it chunkier.