
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: SERVES 2-3 as a Main Entree
Ingredients:
- 2-3 salmon fillets or steaks
- MARINADE:
- 1/2 cup chopped coriander/cilantro, leaves and stems
- 4 cloves garlic
- 1/2 tsp. ground white pepper (OR whole white peppercorns if using pestle & mortar)
- 1+1/2 Tbsp. fish sauce
- 2 Tbsp. coconut oil OR other vegetable oil
- SIDE SAUCE/CONDIMENT:
- 1/4 cup lime juice
- 2 Tbsp. chopped coriander/cilantro
- 1/2 tsp. ground white pepper
- 3-4 cloves garlic
- 2 Tbsp. fish sauce
- 1-2 chilies (Serrano or Jalapeño), OR ¼ to ¾ tsp. dried crushed chili (chili flakes)
- 1 Tbsp. soy sauce
- 3 Tbsp. brown sugar
- 2 Tbsp. coconut milk
Preparation:
- Place all 'marinade' ingredients in a food processor or mini chopper. Process well to create a fragrant Thai spice paste (a pestle & mortar can also be used to make this paste).
- Rinse salmon pieces and pat dry. Place a bowl and slather the marinade/paste all over the fish, ensuring all surfaces are covered. Marinate 10 minutes or up to 24 hours.
- To make the side sauce, simply combine everything together in a cup, stirring well to dissolve the sugar. Then taste-test it, looking for a tangy flavor that is a balance between sweet, sour, spicy and salty. Add more lime juice if too salty or sweet for your taste. If too spicy, add more coconut milk. Set aside.
- Heat up your grill and brush with a little vegetable oil. Grill the salmon, allowing each piece to cook several minutes before disturbing/turning (this will prevent flesh from tearing). Baste the first time you turn it with some of the leftover marinade. Salmon is cooked when inner flesh is no longer translucent.
- Serve the salmon with rice or salad, plus the sauce on the side (note: this sauce is usually served at room temperature).
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