What you need
4 salmon fillets
1 large chilli
Small bunch fresh coriander
2 tsp grated ginger
2 tsp lime zest
1 tin coconut milk (400g)
1 tsp chilli garlic paste (or siracha will do as an alternative)
fish sauce 1 tbsp (or soy sauce as an emergency alternative)
brown sugar 1 tbsp
seasoning & olive oil
Vermicelli noodles or rice
- First, season the salmon fillets with S&P. Place the fillets, skin side up in a pan (with a little olive oil) over a medium heat. Sear for about 1.5 mins and then turn over for a further minute on the other side. They should be golden brown but raw in the middle.
- Remove salmon from pan and set aside.
- Heat oil in the same pan and add crushed garlic, ginger and lemongrass. Cook for about a minute or until light brown.
- Add the sugar and cook for about 30 seconds until it starts to caramelise. Stir in the chilli paste.
- Next add the coconut milk, then the fish sauce and simmer for a couple of minutes.
- Add the salmon back to the pan, lower the heat and simmer for about 4 minutes or until cooked through.
- Remove salmon from the pan again and add the lime zest, some thinly sliced chilli and some torn coriander leaves.
- Season to taste.
- To serve: You can either pour the sauce over the poached salmon on a dish but it looks equally beautiful brought to the table straight in the pan. You can throw a few slices of lime in for decoration!