LYNTON'S COCONUT POACHED SALMON
PREPARATION: 10min ~ COOK: 15min ~ READY IN: 30min
800 g salmon fillets, skin off
1 tsp salt
1/4 cup coriander leaves
1/4 cup Thai basil leaves
2 tbsp fried shallots
1 tbsp peanut oil
2 purple shallots
2 tsp ground coriander
400 mL coconut milk
200 mL fish stock, reduced by half
2 long red chilli, sliced thinly
1 stick lemongrass, white part only and thinly sliced
50 g palm sugar, jaggery
2 tsp fish sauce
1 tsp ginger, grated
3 kaffir lime leaves
- Heat peanut oil in a large non-stick pan over medium-high heat. Add shallots and brown off for 3-4 minutes. Add the ground coriander and cook until fragrant, around 1 minute, then add the remaining ingredients for the sauce and bring to the boil. Reduce heat to a gentle simmer and cook sauce for 15 minutes.
- Season the salmon with salt and place into coconut sauce and gently poach for 10-12 minutes, or until the fillets are cooked.
- Serve the salmon with the sauce and a scattering of the herbs and fried shallots.