• Starter


  • Main course


  • Dessert


  • Level


  • Amount

    4 persons

Salad menu on the Big Green Egg

Do you love Asian cuisine and cooking with the Big Green Egg? In that case, make your shopping list and get ready to cook this delicious three-course menu consisting of a salad with grilled chicken thigh, sea bream cooked on Chinese cabbage and grilled mango. The combination of these dishes, each with an Asian twist, the tropical tastes and the Big Green Egg flavour will pleasantly surprise you and your guests!


Oriental salad with grilled chicken thighs and a prawn-coconut sauce


Sea bream cooked on Chinese cabbage with basmati rice and grilled broccoli


Gegrilde mango met gember-kokoskoekjes en een mangosmoothie


For the oriental salad

  • 100 g chicken thighs with skin
  • 1 clove of garlic
  • 20 g ginger root
  • 1 red chilli pepper
  • 2 tbsp sunflower oil
  • 100 g sugar snaps
  • 50 g oyster mushrooms
  • 2 spring onions
  • 20 coriander leaves
  • 8 mint leaves
  • 50 g bean sprouts
  • 1 Chinese cabbage
  • juice of ½ lime
  • ½ tbsp sesame oil

For the prawn-coconut sauce

  • 1 red chilli pepper
  • 20 g dried prawns
  • 50 g grated coconut
  • 150 g palm sugar
  • 50 ml sesame oil
  • 50 ml fish sauce
  • the juice of 3 limes

For the sea bream

  • 1 organic lemon
  • 1 red onion
  • 1 clove of garlic
  • 2 sea breams, cleaned and scaled
  • 6 sprigs of (Thai) basil
  • 12 sprigs of coriander
  • 1 head of broccoli
  • 200 ml coconut cream
  • 300 g basmati rice
  • 1 tbsp sunflower oil
  • 1 sprig of mint

For the grilled mango

  • 50 g stem ginger
  • 150 g grated coconut
  • 150 g condensed milk
  • 2 large ripe mangoes
  • 100 ml ginger syrup
  • 500 ml yoghurt
  • ½ red chilli pepper
  • 1 tbsp sunflower oil


Oriental salad

Place the chicken thighs in a bowl. Peel and crush the garlic. Peel the ginger and chop finely. Halve the chilli pepper, remove the stem and the seeds. Finely chop a third of the chilli pepper. Slice two thirds of the chilli pepper into thin strips for the salad (keep these in the refrigerator). Mix the garlic, ginger root and finely chopped chilli pepper with 1 tbsp of sunflower oil and coat the chicken thighs.

Get a sheet of greaseproof paper ready and wash the sugar snaps. Place them on the paper while still damp, season with salt to taste and fold the paper well shut so that it is airtight.

Brush the oyster mushrooms clean and tear into strips. Clean the spring onions, slice them into thin strips and tear the leaves of coriander and mint into pieces. Mix with the strips of chilli pepper and bean sprouts to make a salad.

Remove the outer leaves of the Chinese cabbage until only the core remains. You will use the outer leaves in preparing the main course.

For the prawn-coconut sauce, halve the chilli pepper, remove the stem and the seeds, and finely chop. Finely chop the dried prawns. With the exception of the chopped prawns, cover and store the prepared ingredients in the fridge until preparation.

Sea bream


Cut the lemon into five slices. Peel the onion and the garlic. Slice the onion into rings and chop the garlic into slices. Season the insides of the sea breams with salt and pepper and stuff each sea bream with 2 slices of lemon and half the onion rings, garlic, sprigs of basil and coriander.

Cut the bottom part off the broccoli’s stem and slice the trunk into portions. Cover the stuffed sea breams and the broccoli and keep separately in the refrigerator until preparation.

Grilled mango

Finely chop the stem ginger. Mix it and the grated coconut into the condensed milk. Place the ginger-coconut mixture in the refrigerator for at least 30 minutes.

In the meantime, wash the mangos and cut off the flesh on both sides along the stone so that you are left with four slices on the skin. Cut the mango flesh of the slices in a shallow cross pattern just to the skin. Cut the remaining flesh from the stone. When doing so, remove as much flesh from the stone as possible. Place the mango flesh together with 50 ml of the ginger syrup and the yoghurt in a blender and blend until smooth. Wrap the slices of mango in clingfilm and pour the smoothie into a sealable container. Keep refrigerated until ready to serve.

Remove the stem and seeds from the chili pepper. Finely chop the chilli pepper and mix with the remaining ginger syrup.


Oriental salad

Light the charcoal in the Big Green Egg and heat to a temperature of 180°C with the Cast Iron Grid and the Half Moon Cast Iron Plancha Griddle in place.

Brush the Chinese cabbage on all sides with the remaining sunflower oil and season with salt to taste. Place the cabbage on the Cast Iron Grid and grill for about 15 minutes on both sides, turning the leaves every so often so that they colour evenly. Close the lid of the EGG after each handling of the food.

For the sauce, place the finely chopped chilli pepper, grated coconut, palm sugar and sesame seed oil in a cast iron pan. Heat on the Cast Iron Griddle Half Moon so that the sugar melts.

Now stir in the finely chopped prawns, the fish sauce and the lime juice. Allow to reduce until a thin syrup forms.

In the meantime, place the chicken thighs skin side down on the Cast Iron Griddle Half Moon and grill for 8 to 10 minutes until crisp. The chicken does not need to be turned while it is grilling.

Place the packages with the sugar snaps on the Cast Iron Griddle Half Moon and allow them to cook for approx. 4 minutes. The paper packages should inflate nicely.

Carefully open the paper packages and add any moisture that has been released to the salad. Halve the sugar snaps, mix them through the salad and sprinkle with the lime juice and sesame seed oil.

Briefly reheat the sauce if it has cooled. If it is too thick when cooled, add a dash of water. Slice the chicken thighs into strips and the grilled Chinese cabbage into quarters. Dish the salad onto the plates and spoon the sauce over the cabbage, with some extra on the side.

Sea bream

Wipe the Cast Iron Griddle Half Moon clean with a bit of paper and remove it from the EGG with the EGGmitt. Keep the temperature at 180°C.

Add 300 ml water to the coconut cream and bring to a boil in a pan on the stove. Mix in the basmati rice and add the remaining slice of lemon. Place the lid on the pan, turn to the heat down to low and allow to softly simmer for 10 minutes.

Cover one half of the grid with the Chinese cabbage leaves that remain after the starter has been prepared. Place the sea breams on the cabbage leaves, close the lid of the EGG and allow to cook for approx. 20 minutes. The fish does not need to be turned while cooking. Sprinkle the broccoli with the sunflower oil and season with salt to taste. 10 minutes before the sea breams are ready, place the broccoli on the grid of the EGG. Turn the broccoli after 5 minutes.

After the pan with basmati rice has finished simmering, remove it from the heat and add a sprig of mint to the pan. Allow the rice to rest for 10 minutes while the sea breams and the broccoli cook further.

Remove the sea bream and the broccoli from the EGG. Remove the skin from the fish, ‘spoon’ the fillets from the bone and place a fillet on each plate. Serve with the rice, the grilled broccoli and, if desired, a slice of lemon from inside the fish.

Grilled mango

Return the clean Half Moon Cast Iron Plancha Griddle to the grid. Keep the temperature at 180°C.

If necessary, use a small ice cream scoop to make small balls (approx. Ø 2 cm) of the ginger-coconut mix. Flatten them in preparation of making cookies. Very lightly brush the Half Moon Cast Iron Plancha Griddle with sunflower oil.

Place the ginger-coconut cookies on the Half Moon Cast Iron Plancha Griddle and four slices of mango on the Cast Iron Grid. Bake the ginger-coconut cookies for several minutes until golden brown on both sides. Grill the slices of mango for several minutes on both sides until they are hot and have a nice grill stripe.

Remove the smoothie from the refrigerator and pour into four glasses. On each plate, place a slice of grilled mango. Top with some of the ginger syrup and chilli pepper mixture. Distribute the cookies across the plates and serve with the smoothie.

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