Salmon in spicy coconut cream


First published in 2015
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Salmon in spicy coconut sauce

To serve

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
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
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
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
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