The weather this week is hot – burning hot. But I love it because I could plan ahead for activities over the long weekend without worrying about the rain.
Anyway, it’s another coconut recipe this month for all readers of this blog. The previous recipe coconut mushroom udon noodles was creamy and slurpy; this coconut recipe for salmon fillets is great to serve with rice with its creamy gravy that’s fragrantly cooked in a mixture of Thai herbs and condiments. I can eat rice with this dish anytime; without the salmon works too :p
Ingredients:
- Salmon: 4 fillets
- Salt: to taste
- Ground white pepper: to taste
- Oil: 1 tbsp
- Garlic: 2 cloves, finely chopped
- Ginger: 2 tsp, finely grated
- Lemongrass (bottom white parts only): 1, peeled, roughly chopped
- Brown sugar: 1 tbsp
- Chilli paste: 1 tsp
- Coconut milk: 400ml
- Fish sauce: 1 tbsp
- Lime: 1, grated zest and juice
- Coriander: 1 stalk, finely chopped
- Red chilli: 1, sliced
Method:
- Rub both sides of salmon fillets with salt and white pepper.
- Heat oil in pan. Sear salmon 1.5 min on each side till golden brown and crispy. Remove from pan and set aside.
- Add in garlic, ginger and lemongrass. Cook 1min.
- Stir in brown sugar. Cook till caramelised.
- Stir in chilli paste, coconut milk and fish sauce. Simmer 2min on medium heat.
- Place salmon in sauce. Lower heat and simmer 4min.
- Remove salmon to plate / top onto rice / noodles.
- Grate lime zest and juice into sauce. Stir and scoop over salmon.
- Garnish with coriander and chilli.
Trick:
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There will be a lot of oil coming out from the salmon fillets when you sear them in step 2, hence there’s no need to add too much oil after that for the sauce.
Serving:
4 persons
