Salmon kilaw
Salmon kilaw, translating to 'raw salmon' is a very popular Filipino dish very similar to ceviche. Raw salmon is lightly cured in a marinade of lime juice, chillies, soy sauce, shallots and garlic and served up nice and fresh with crushed avocado and a tasty lemongrass and coriander pesto. Ensure you use the freshest salmon possible.
Ingredients
Metric
Imperial
Pesto
- 125g of rapeseed oil
- 12g of lemongrass
- 1/2 tsp finely grated ginger
- 1 garlic clove, roughly chopped
- 1 lime, zested and juiced
- 1 bunch of fresh coriander
- salt
- freshly ground black pepper
Salmon
- 400g of salmon, as fresh as possible, skinned and diced into 1cm pieces
- 10g of shallots, finely diced
- 3g of ginger, peeled and finely diced
- 5g of green chillies, deseeded and finely diced
- 1 1/2 limes, juiced
- 4 tbsp of fresh coriander, finely chopped
- 20ml of light soy sauce
- freshly ground white pepper to taste
Avocado salad
- 2 avocados
- 1/2 lime, zested and juiced
- 1 handful of fresh coriander, finely chopped
- salt
- pepper
To finish
- red amaranth cress
Equipment
- Blender
- Piping bags
- Metal rings
Method
Begin by making the pesto. Blanch the coriander for 30 seconds in boiling water then refresh in iced water. Squeeze out as much liquid as possible then roughly chop. Place the rest of the ingredients into a blender and blitz until smooth, then add the coriander in 3 stages to ensure a smooth and even blending. Season to taste with salt and pepper then place in the fridge and leave to infuse for at least 3 hours
- 1 bunch of fresh coriander
- 125g of rapeseed oil
- 12g of lemongrass
- 1/2 tsp finely grated ginger
- 1 garlic clove, roughly chopped
- 1 lime, zested and juiced
- salt
- freshly ground black pepper
After 3 hours, prepare the salmon. Mix the diced fish with the other ingredients and season with a pinch of white pepper. Leave to cure for 2-3 minutes whilst you make the avocado
- 400g of salmon, as fresh as possible, skinned and diced into 1cm pieces
- 10g of shallots, finely diced
- 3g of ginger, peeled and finely diced
- 5g of green chillies, deseeded and finely diced
- 1 1/2 limes, juiced
- 4 tbsp of fresh coriander, finely chopped
- 20ml of light soy sauce
- freshly ground white pepper to taste
Cut the avocados into eighths, season and mix with the rest of the ingredients in a pestle and mortar. Crush into a chunky paste
- 2 avocados
- 1/2 lime, zested and juiced
- 1 handful of fresh coriander, finely chopped
- salt
- pepper
To plate, spoon the avocado into a metal ring and top with the salmon. Transfer the pesto to a piping bag and pipe dots around the edge (or you can simply spoon some around the edge). Finish with red amaranth cress
- red amaranth cress
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
