Salmon takes on a unique exotic flavor in this recipe. The fish is poached (it's not as gross as it sounds) in a delicious coconut milk based sauce. Lemongrass, fish sauce, and chili garlic paste provide the key flavors for the sauce. I strongly recommend light coconut milk, otherwise the final dish is overly rich and filling. I came across this recipe from this site.
Ingredients
Ingredients
- 4 salmon fillets, 6oz each
- 2 tbsp oil, separated
- 2 garlic cloves, finely grated
- 2 tsp ginger, finely grated
- 1 tbsp of lemongrass (white and very pale green parts only), peeled and finely grated
- 1 tbsp brown sugar
- 1 tsp chili garlic paste or other chili paste
- 1 can (14oz) low-fat or light coconut milk
- 1 tbsp fish sauce
- Zest of one lime
- Lime juice, to taste
- Fresh cilantro leaves, finely chopped
- Finely sliced large red chillies (optional)
- Vermicelli noodles
- Bok choy
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool. Heat remaining 1 tbsp oil.
- Add garlic, ginger and lemongrass. Cook until garlic is light golden, about 1 minute.
- Add sugar and cook for 20 seconds until it becomes a caramel. Then stir in chili paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
- Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
- Prepare vermicelli noodles. 1 to 2 minutes before the noodles are cooked, add bok choy to the pot of boiling noodles to blanch them. Drain pot.
- Serve salmon over noodles and bok choy. Spoon over sauce, garnish with cilantro and chili (if using.)
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