Ingredients
☐ 3 stalks lemongrass (white part only, roughly chopped)
☐ 6 Thai lime leaves (roughly chopped)
☐ 2 long green chillies (roughly chopped)
☐ ⅓ cup (60 g) grated palm sugar or light brown sugar
☐ 2 tbsp fish sauce
☐ 2 tbsp lime juice
☐ 4 × 180 g skinless salmon fillets (pin-boned)
☐ Coriander, mint and Thai basil leaves (to serve)
☐ Lime wedges (to serve)
COCONUT RICE:
☐ 1½ cups (300 g) jasmine rice
☐ 1 × 400 ml can coconut milk
☐ 1 cup (250 ml) water
☐ 3 Thai lime leaves
Instructions
ABBREVIATED RECIPE:
- Blend lemongrass, lime leaves and chilli into a fine paste. Cook until fragrant, then add sugar, fish sauce and lime juice. Simmer until slightly thickened.
- Cook the jasmine rice with coconut milk, water and lime leaves until tender. Rest, covered, for 5 minutes.
- Preheat the oven grill to high. Spread the lemongrass paste over the salmon and grill for 4–6 minutes, or until cooked to your liking.
- Serve the salmon over coconut rice. Garnish with coriander, mint and Thai basil, with lime wedges on the side.
FULL RECIPE:
1. Prepare the lemongrass paste – Place the lemongrass, Thai lime leaves and green chillies in a small food processor. Process until a fine paste forms.
2. Cook 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 or light brown sugar, fish sauce and lime juice. Cook for 4–5 minutes, or until the mixture has thickened slightly.
3. Make the coconut rice – Place the jasmine rice, coconut milk, water and Thai lime leaves in a medium saucepan over high heat. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 10 minutes, or until the rice is just tender. Remove from the heat and allow to stand, covered, for 5 minutes.
4. Grill the salmon – Preheat the oven grill (broiler) to high. Place the salmon fillets on an oven tray and spread generously with the lemongrass paste.
5. Cook the salmon – Grill for 4–6 minutes, or until the salmon is cooked to your liking.
6. Plate & serve – Spoon the coconut rice into serving bowls and place the salmon on top. Sprinkle with coriander, mint and Thai basil leaves. Serve with lime wedges.
Recipe Notes
1. Salmon – Use 4 × 180 g skinless salmon fillets, pin-boned before cooking.
2. Spice Level – The long green chillies provide a mild-to-moderate heat. Adjust the quantity according to your preferred spice level.
3. Coconut Rice – Allow the rice to rest covered for 5 minutes after cooking. This helps the grains finish steaming and results in a fluffier texture.
4. Salmon Doneness – Grill for 4–6 minutes, depending on the thickness of the fillets and your preferred level of doneness.
5. Serving – Serve immediately with the warm coconut rice, fresh herbs and lime wedges.
Serves: 4
Recipe source: Donna Hay
Wine note: a trio of zesty citrus, juicy stone fruit and lemongrass informs the Cloudy Bay Sauvignon Blanc – it’s a stunning choice for this Thai-style caramelised salmon. Photography: Chris Court
