Serves 4
Ingredients:
- 3 stalks Lemongrass (60g), white part only, roughly chopped
- 6 × Thai Lime Leaves (3g), roughly chopped
- 2 × Long Green Chillies (20g), roughly chopped
- ⅓ cup Palm Sugar or Light Brown Sugar (60g), grated
- 2 tbsp Fish Sauce (30ml)
- 2 tbsp Fresh Lime Juice (30ml)
- 4 × NZ King Salmon Skin Off Single Portions (180g each), pin-boned
- ½ cup Fresh Coriander Leaves (8g), to serve
- ½ cup Fresh Mint Leaves (10g), to serve
- ½ cup Fresh Thai Basil Leaves (10g), to serve
- 1 × Lime (80g), cut into wedges, to serve
Coconut Rice
- 1½ cups Jasmine Rice (300g)
- 1 × 400ml can Coconut Milk
- 1 cup Water (250ml)
- 3 × Thai Lime Leaves (1.5g)
Method
- Prepare the lemongrass paste. Place the lemongrass, Thai lime leaves and green chillies in a small food processor. Process until a fine paste forms.
- Make the caramelised sauce. Heat a large non-stick frying pan over medium heat. Add the lemongrass paste and cook for 1 minute, or until fragrant. Add the palm sugar, fish sauce and lime juice. Cook for 4–5 minutes, or until the mixture has thickened slightly.
- Cook the coconut rice. Place the jasmine rice, coconut milk, water and Thai lime leaves in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low. Cover tightly and cook for 10 minutes, or until the rice is tender.
- Rest the rice. Remove the saucepan from the heat and allow the rice to stand, covered, for 5 minutes. Remove the lime leaves before serving.
- Prepare the salmon. Preheat the oven grill (broiler) to high. Place the salmon fillets on an oven tray lined with baking paper and spread generously with the lemongrass caramelised paste.
- Grill the salmon. Grill for 4–6 minutes, or until the salmon is cooked through and flakes easily.
- Plate and serve. Spoon the coconut rice into serving bowls and place the salmon on top. Garnish with fresh coriander, mint and Thai basil. Serve immediately with lime wedges.
The Fishwives Kitchen Notes
- Adjust the heat. Long green chillies provide a mild-to-moderate heat. Use fewer or more chillies depending on your preference.
- Don't overcook the caramel. Cook the lemongrass mixture only until slightly thickened; it will continue to thicken as it cools.
- Rest the rice. Keeping the rice covered for 5 minutes after cooking allows the grains to finish steaming and become fluffy.
- Watch the salmon closely. The grill cooks quickly, so check the salmon from the 4-minute mark to prevent overcooking.
- Serving suggestion: Serve the salmon over warm coconut rice with plenty of fresh herbs and lime wedges for a bright Thai-inspired meal.
Reference: Donna Hay
