Thai Salmon Recipe
As I said last week I’m not overly fond of fish. On the other hand our cats do, you can’t keep the little perishers out of it. I think Khwanjai must have a sinister and cunning master plan to convert me because here I am yet again, eating fish and yet again enjoying it!
Of all fish, I am actually quite partial to Salmon, usually only freshly smoked and thinly sliced, Scottish salmon.
The Thai Salmon that we cooked today was a surprisingly pleasant experience not least due to the fantastic sauce that accompanies it. The sweet of palm sugar and sour of tamarind combines with a few other favourite ingredients to make a full flavoured and balanced sauce, which is topped off with a liberal sprinkling of crunchy fried garlic and shallots. The last important ingredient is fried dried chillies to be consumed as desired to spice things up a bit.
The sauce I can’t pronounce in the video is Ma Kam Bia which translates to sweet and sour
If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School
You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes
Warmest Regards
Jules and ‘er Ladyship
Here’s Where you’ll find the Full Thai Salmon Cooking Class
Below is a basic, quick guide to the recipe together with this tiny preview video
Thai Salmon Recipe
Ingredients:
Salmon Steak
Palm Sugar
Tamarind Purée
Dried Chillies
Garlic
Shallots
Oyster Sauce
Salt
Oil
Water
Cooking:
slice shallots and garlic
oil into a wok and heat to medium high heat
stir fry chopped garlic and shallots until they start turning turn brown
add dried chillies and cook briefly until they darken and then remove oil
place salmon fillets in the wok and flash fry to seal and cook, add oil if required – remove to drain
pour water into the wok, allow to boil and dissolve in the palm sugar
the tamarind purée and salt are next, continue stirring
next is oyster sauce and allow to boil, occasional stir
the sauce starts to become viscose/sticky taste test and adjust as required
Done!
Serving Suggestion:
Serve the salmon on a bed of lettuce, and pour the sauce over the top, garnish with the crispy shallots, garlic, chillies and a sprig of coriander. A great dish to have with this would be our Chicken Red Curry Class or Thai Steamed Eggs Class, both of which will compliment the salmon beautifully. Of course there’s nothing to stop you having something a bit more meaty like our BBQ Spare Ribs or Thai Sweet Chicken Class and then round off your meal with our Chicken Coconut Soup
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