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Salmon in spicy coconut cream

PT45M

Ingredients

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Salmon in spicy coconut sauce

To serve

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Method

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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
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
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
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
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Salmon in spicy coconut cream

 
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