Salmon in spicy coconut cream

servings4
45 minutes

Ingredients

Salmon in spicy coconut sauce

  • 4 salmon fillets
  • 2 garlic cloves, crushed
  • 5g of fresh ginger, grated
  • 20g of turmeric, fresh, finely grated
  • 2 small red chillies, thinly sliced
  • 355ml of fish stock
  • 400ml of coconut cream
  • 20g of lemongrass, fresh
  • 2 tbsp of fish sauce
  • 2 green onions, thinly sliced
  • 2 tsp peanut oil

To serve

  • 4 cherry tomatoes
  • 1 red chilli, sliced
  • edible flowers
  • 1 pak choi, 8 small leaves
  • 4 bay leaves, dry
  • 1 tbsp of sesame seeds

Method

1
To begin, place a frying pan over a high heat and add the peanut oil. Once hot, stir-fry the garlic, ginger, turmeric and chilli until fragrant, then add the stock, coconut cream and lemongrass and bring to the boil
  • 2 tsp peanut oil
  • 2 garlic cloves, crushed
  • 5g of fresh ginger, grated
  • 20g of turmeric, fresh, finely grated
  • 2 small red chillies, thinly sliced
  • 355ml of fish stock
  • 400ml of coconut cream
  • 20g of lemongrass, fresh
2
Once boiling, add the salmon fillets so they are immersed in the sauce and flat. Lower the heat, cover the pan and simmer for approximately 8 minutes, or until the fish is just cooked through
  • 4 salmon fillets
3
Using a slotted spoon, carefully remove the fillets from the sauce and place in a serving bowl, covering to keep warm. Remove the lemongrass from the sauce and discard. Bring the sauce back to the boil and cook for 5 minutes to reduce and thicken slightly
4
Remove the sauce from the heat and stir in the fish sauce, sliced green onions and pak choi
  • 2 tbsp of fish sauce
  • 2 green onions, thinly sliced
  • 1 pak choi, 8 small leaves
5
Place the salmon fillets into bowls and pour the sauce on top. Decorate with dried bay leaves, edible flowers, sliced red chilli and cherry tomatoes. Sprinkle with sesame seeds and serve immediately with steamed rice
  • 4 cherry tomatoes
  • 1 red chilli, sliced
  • edible flowers
  • 4 bay leaves, dry
  • 1 tbsp of sesame seeds