Ingredients:
1 large salmon fillet (about 1 lb / 450g), skin on or off as preferred
1 can (13.5 oz / 400ml) coconut milk
1 knob ginger finely grated
1-2 cloves crushed garlic
8 Kaffir lime leaves (torn, or substitute with lime zest)
1 stalk lemongrass (bruised and cut into 2-inch pieces) or 3 tablespoons ground lemongrass
3 tablespoons ground coriander seed
1-2 red Thai chilies (optional, for heat)
3-4 tablespoons fish sauce (to taste)
Juice from 3-4 fresh limes
1 teaspoon palm sugar (or brown sugar)
Fresh cilantro leaves (for garnish)
Lime wedges (for serving)
Jasmine rice (omit for Keto or Carnivore diets)
Note: Add sliced mushrooms for additional texture and flavor; trout can be substituted for salmon.
Instructions:
- Prepare the Poaching Liquid:
In a wide, shallow pan, combine the coconut milk, ginger, garlic, coriander, kaffir lime leaves, lemongrass, and chilies (if using). Heat gently over medium-low heat until just simmering, stirring occasionally. Be very generous with the seasonings. - Stir in the fish sauce and palm sugar. Taste and adjust seasoning—it should be slightly salty, a little sweet, and aromatic.
- Poach the Salmon:
Add the salmon fillet and mushrooms (if using) to the pan, ensuring they are mostly submerged. Cover and simmer gently for 8-10 minutes, or until the salmon is just cooked through (opaque and flakes easily). - Cook the desired amount of jasmine rice.
- Serve:
Plate a serving of jasmine rice in the bottom of dinner bowls. Spoon salmon in coconut mixture over the rice, and garnish with fresh cilantro. Serve with lime wedges on the side.
Attribution: Chef David Thompson / Sydney Morning Herald and modified by PepperFool.com
