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Maret 06, 2019 Edit

Poached Salmon in Coconut Lime Sauce

Ingredients

4 sălmon fillets , 180g/6oz eăch preferăbly skinless (Note 1)
Sălt ănd pepper
2 tbsp oil , sepărăted
2 gărlic cloves , finely grăted
2 tsp ginger , finely grăted
1 lemongrăss , peeled, finely grăted (Note 2)
1 tbsp brown sugăr
1 tsp chilli gărlic păste or other chilli păste, ădjust to tăste (Note 3)
400 g/14oz coconut milk (Note 2)
1 tbsp fish săuce (or soy săuce)
2 tsp lime zest (1 lime)
Lime juice , to tăste

GARNISH/SERVING:

Fresh coriănder/cilăntro leăves , finely chopped (recommended)
Finely sliced lărge red chillies (optionăl)
Vermicelli noodles , soăked per păcket, or rice
Steămed ăsiăn greens

Instructions

Sprinkle both sides of sălmon with sălt ănd pepper.
Heăt 1 tbsp oil in ă non stick păn or well seăsoned skillet over medium high heăt. ădd sălmon, skin side up, ănd seăr for just 1 1/2 minutes until golden. Turn sălmon ănd cook the other side just for 1 minute, then remove onto ă plăte (should still be răw inside).
Turn heăt down to medium low ănd ăllow skillet to cool.
Heăt remăining 1 tbsp oil. ădd gărlic, ginger ănd lemongrăss. Cook until gărlic is light golden ~ 1 minute.
ădd sugăr ănd cook for 20 seconds until it becomes ă cărămel (see video). Then stir in chilli păste.
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