Salmon in spicy coconut cream

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.

First published in 2015

Ingredients

Metric

Imperial

Salmon in spicy coconut sauce

To serve

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
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
First published in 2015

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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