Thai Style Salmon Bowl

Thu, 28 April 2022

Chef: Sham Hanifa

 

Ingredients:

2 x salmon fillets

1 tbsp vegetable oil

1 shallot, sliced

1 cucumber, sliced

1 cup finely chopped coriander

1 cup finely sliced spring onion

½ cup mint leaves

Slice chilli (optional)

sea salt

1 cup Brown Rice

Dressing:

1 red chilli, chopped

1 Garlic Minced

3 tbsp fish sauce

3 tbsp lime juice

2 tbsp soft brown sugar

 

Method:

For the dressing, place the chilli, garlic and a pinch of salt in mortar. Use a pestle to pound to a rough paste. In a small bowl combine the chilli garlic paste, fish sauce, lime juice and brown sugar.

Season the salmon fillets with salt. Heat a frying pan over high heat. When the pan is hot, add the oil to the pan. Then add the salmon fillets and place a saucepan lid on top of the salmon so that the fillets are gently pressed to the bottom of the pan and to prevent oil splatter. Cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate to rest until cool enough to handle with your fingers.

Place the onion and cucumber in a large bowl. Flake the salmon into large chunks and add to the bowl. Add the coriander, spring onion and mint. Add the dressing. Toss gently to combine. Add chilli to taste (optional).

Served with cooked brown rice, soy sesame sauce & pickled vegetables.