Creative Ways to Cook with coriander – Recipes You Haven’t Tried
Shake up your routine with these unexpected yet delicious coriander recipes — fun, easy, and full of flavour.
Recipes with coriander
Sichuan sweet potato noodles are smooth, chewy, and bouncy, soaking up the tangy, spicy, and numbing broth. One slurp and the aroma is heavenly. The peanuts are crunchy, and the pickled radish and green beans add a refreshing crunch, while the cilantro and scallions release their freshness. The tangy and spicy flavor is so addictive, you'll want to drink every last drop of the broth. This is a signature street food from Chongqing and Sichuan, and a popular national dish across China. A bowl of it will make you sweat, providing a truly satisfying experience. It's a genuine delicacy loved by people of all ages.
Who says you can only eat grass when you're trying to lose weight? Look at my Vietnamese spring rolls, they're so eye-catching! The translucent rice wrappers are filled with purple cabbage, endive, shredded carrots, and plump shrimp. The colors are vibrant and they look amazing! The shrimp are a great source of protein, and the vegetables are full of dietary fiber. They're low in calories and filling. Dip them in the spicy and sour sauce and you'll feel incredibly satisfied with every bite. You can enjoy a weight-loss meal like this!
Chaozhou Fried Oyster Pancake pairs plump oysters with a chewy sweet-potato starch batter and rich duck eggs, lifted by fish sauce, white pepper, coriander, and green onions. It’s simple but deeply satisfying—savory, aromatic, and best enjoyed while hot, with the oysters staying front and center.
Spicy Numbing Prawn turns flattened, corn-starch–coated prawns into delicate, bouncy “prawn chips,” briefly cooked then chilled for extra snap. They’re finished with a punchy jiao-ma style dressing—garlic, ginger, spring onions, red chillies, and ground Sichuan pepper bloomed with hot oil, then rounded out with soy sauce, oyster sauce, Sichuan pepper oil, and a touch of sugar—topped with sesame and coriander.
Salmon Sashimi Marinate is a bright, sweet-and-spicy sauce designed to wake up salmon sashimi with punchy aromatics and citrus. Red onion, garlic, chillies, lime, and chopped coriander are balanced with soy sauce, fish sauce, lemon juice, a touch of sugar, and a hint of wasabi—fresh, zesty, and seriously appetite-boosting for warm weather. Want something more refreshing for summer? Try this sweet and spicy marinate sauce over salmon sashimi to boost your appetite!
"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!
A refined Cantonese delicacy that balances nourishment with freshness. The tender soft-shell turtle is gently steamed with goji berries, red dates, and fresh coriander, creating a light yet flavorful dish. The aroma of herbs and natural sweetness of the ingredients come together for a soothing, elegant taste that delights both the palate and the body.
A light yet deeply savoury bowl where rich oxtail broth meets the clean sweetness of white radish, gently perfumed with ginger and green onion, then finished with fresh coriander and chopped spring onion for a bright, comforting lift. This extremely handy oxtail soup is just right when you feel like eating something light but flavourful.
This "cool with mushrooms and onions" is a refreshing and appetizing cold dish, perfect for summer. The onions are cut into thin pieces and marinated with a little salt, which not only removes the spicy taste but also brings out the sweetness; the mushrooms are scalded and then chilled to keep them crispy and bouncy. The seasoning uses sesame oil, soy sauce and garlic, which is simple but fragrant enough. Finally, some coriander is added to enhance the flavor, which makes the whole dish a little more fresh. The finished product tastes fresh and not greasy, with a savory and slightly sweet flavor. It is equally suitable as a side dish or snack.
Fried Chicken Wings with Spice Seasoning is a mouth-watering Indonesian fried chicken dish, combining crispy fried chicken wings with traditional spice seasonings that are perfectly absorbed. The combination of garlic, turmeric, ginger, and coriander creates a fragrant aroma and a distinctive savory taste. The 30-minute marinating process ensures that the spices are absorbed into the meat, resulting in chicken wings that are tender on the inside and crispy on the outside. Served warm, this dish is perfect to be enjoyed with white rice and chili sauce as a complement.