Sure, it doesn’t have quite the same depth of flavour – but
it requires a fraction of the time and ingredients. I think even those with
sophisticated South East Asian palettes will still be mighty impressed with the
flavour of we manage to get in this so quickly and with so few ingredients!
The one thing that some supermarkets may not carry is Chilli
Garlic Sauce which, as the name suggests, is a spicy garlicky paste. But
don’t worry if you can’t find it – just sub with any chilli paste, even if it’s
not Asian, OR use a chilli sauce like Sriracha.
Ingredients
- 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
- Salt and pepper
- 2 tbsp oil , separated
- 2 garlic cloves , finely grated
- 2 tsp ginger , finely grated
- 1 lemongrass , peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
- 400 g/14oz coconut milk (Note 2)
- 1 tbsp fish sauce (or soy sauce)
- 2 tsp lime zest (1 lime)
- Lime juice , to taste
Garnish/serving:
- Fresh coriander/cilantro leaves , finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles , soaked per packet, or rice
- Steamed Asian greens
Instructions
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet 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).
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full recipe : www.recipetineats.com
