Poached Salmon in Coconut Lime Sauce

• 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
• Salt and pepper
• 2 tbsp oil , separated
• 2 garlic cloves , finely grated
• 2 tsp ginger , finely grated
• 1 lemongrass , peeled, finely grated (Note 2)
• 1 tbsp brown sugar
• 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
• 400 g/14oz coconut milk (Note 2)
• 1 tbsp fish sauce (or soy sauce)
• 2 tsp lime zest (1 lime)
• Lime juice , to taste

Garnish/serving:

• Fresh coriander/cilantro leaves , finely chopped (recommended)
• Finely sliced large red chillies (optional)
• Vermicelli noodles , soaked per packet, or rice
• Steamed Asian greens

Instructions

• Sprinkle each side of salmon with salt and pepper.

• Heat one tbsp oil in an exceedingly non stick pan or well seasoned pan over medium high heat. Add salmon, skin facet up, and sear for simply one 1/2 minutes till golden. flip salmon and cook the opposite facet only for one minute, then take away onto a plate (should still be raw inside).

• flip heat all the way down to medium low and permit pan to cool down.

• Heat remaining one tbsp oil. Add garlic, ginger and lemongrass. Cook till garlic is lightweight golden ~ one minute.

• Add sugar and cook for twenty seconds till it becomes a caramel (see video). Then stir in chili paste.

• Add coconut milk and stir, scraping rock bottom of the pan to dissolve any bits stuck on the bottom into the sauce.

• Stir in fish sauce, increase heat to medium. Simmer for two minutes.

• Place salmon into the sauce, lower heat and simmer gently for four minutes, or till simply steamed.

• take away salmon, stir in lime zest and juice to style. regulate salt to style with fish sauce.

• Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if victimisation.