Poached salmon in coconut milk

4 To 6

Ingredients

Quantity Ingredient
700 millilitres Coconut milk
2 Stalks lemon grass; cut on the bias
1 Crushed coriander root
1 Knob Thai ginger [Galangal]; peeled and finely sliced
1 Crushed clove garlic
½ pinch White sugar
400 grams Salmon; cut into 2.5 cm cubes
3 tablespoons Fish sauce (up to 4)
3 Limes; juice of (up to 4)
6 smalls Crushed chilles [prik kii nu suwan]
8 Kaffir lime leaves
Steamed jasmine rice

Directions

In a medium saucepan infuse 700ml coconut milk with 2 stalks lemon grass cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal] peeled and finely sliced, 1 crushed clove of garlic and a pinch if white sugar . Bring to the boil then throw in 400g salmon, cut into 2½ cm cubes . poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6 small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove from heat and serve with steamed jasmine rice. It should be soupy and taste sour,salty and hot.. poultry, mushrooms or ocean trout can be substituted for the salmon... serves 4-6

Chef David Thompson source:-newspaper clippng 5 + yrs old Possibly Sydney Morning Herald Posted to CHILE-HEADS DIGEST V4 #017 by lukasz <lukasz@...> on Jul 16, 1997

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