Fragrant and mildly spiced Thai salmon
Servings
Prep Time
4
people
15
minutes
Cook Time
15
minutes
Servings
Prep Time
4
people
15
minutes
Cook Time
15
minutes
Ingredients
Thai spice paste and salmon
1
birds eye green chilli
Add extra chilli if you like more heat.
1
2.5 cm
piece of ginger
3
garlic cloves
2
stalks
lemongrass, outer core removed
1
small bunch
corriander, including stalks
Reserve some for serving chopped with finished dish
2
spring onions
1
tsp
toasted and crushed corriander seeds
1
grated zest & juice of 1 lime
2
tbsp
rapeseed oil
Ingredients
4
boneless skinless salmon fillet, cut into bit size cubes
or a 500g piece of salmon fillet chopped into bite size pieces
1
tbsp
rapeseed oil
1
small head
Broccoli, broken into florets
1
400 ml
can of coconut milk
150
ml
vegetable stock
1
tbsp
fish sauce
1
tbsp
soy sauce
1
tbsp
palm sugar or light muscovado sugar
4
spring onions sliced diagonally
Reserve some for serving with finished dish
Instructions
Place all the paste ingredients in a blender and puree to a smooth paste.
Cut the salmon into bite size pieces and set aside
In a large pan or wok, heat the rapeseed oil over a medium heat. Add the broccoli and stir fry for 5 minutes. Add the salmon, cook for 1 minute.
Add the coconut milk, vegetable stock, fish sauce, soy sauce, sugar and cook for 5 minutes. Add the spring onion and continue cooking for 1 minute.
To serve
Serve with rice or rice noodles,sprinkled with the remaining chopped coriander and sliced spring onions.