Carrying the flavours of lemongrass, ginger, coconut and turmeric, Andy Waters' salmon with coconut sauce recipe packs a fragrant punch. The salmon fillets are cooked in the sauce, keeping the flesh moist and flavoursome.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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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
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
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
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
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
4 bay leaves, dry
1 tbsp of sesame seeds
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