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Poached Salmon In Coconut Milk Recipe

by Global Cookbook

Ingredients

700 ml Coconut lowfat milk 2 stalk lemon grass, cut on the bias 1 x Crushed coriander root 1 knob Thai ginger [Galangal], peeled and finely sliced 1 x Crushed clove garlic 1/2 pch White sugar

400 gm Salmon, cut into 2.5 cm cubes 3 Tbsp. Fish sauce (up to 4) 3 x Limes, juice of (up to 4) 6 sm Crushed chilles [prik kii nu suwan] 8 x Kaffir lime leaves     Steamed jasmine rice

Directions

1. In a medium saucepan infuse 700ml coconut lowfat milk with 2 stalks lemon grass cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal]
2. peeled and finely sliced, 1 crushed clove of garlic and a healthy pinch if white sugar . Bring to the boil then throw in 400g salmon, cut into 2.5 cm cubes . poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6 small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove from heat and serve with steamed jasmine rice. It should be soupy and taste sour,salty and warm.. poultry, mushrooms or possibly ocean trout can be substituted for the salmon... serves 4-6
3. Chef David Thompson source:-newspaper clippng 5 + yrs old Possibly Sydney

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