Recipe By Jaxters
Ref: 708
Heading: Starters & Soups
Cuisine: Thai/Vietnamese
Food Type: Seafood
No of Portions: 4
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Ingredients & Prep
2 Salmon skinless fillets
2 pinch
Salt
2 pinch
Freshly ground black pepper
2 tbsp
Groundnut or veg oil
Soup
400 ml
Coconut milk
60 ml
Water
2 Banana shallots finely chopped
1 Carrot med peeled & thinly sliced
1 Lemongrass stick bashed chopped in 3rds
4 Kaffia lime leaves
3 tbsp
Thai fish sauce
4 Spring onions thinly sliced
2 Garlic cloves grated
2 tbsp
Lime juice
1 tbsp
Fresh Ginger or Galangal
1 Red chill finely chopped
16 Sweet Thai basil leaves
2 tbsp
Groundnut or Veg oil
Method
Step 1
Place oil, onion, Lemongrass, Ginger or Galangal & garlic in a saucepan & cook over a med heat until the onion is soft, then add coconut milk & water & simmer for 10 mins.
Step 2
Pour coconut mixture into a bowl through a sieve to remove all the bits then pour back into the saucepan, then add carrot & chilli, then bring back to a simmer for 5 mins, next add lime juice, fish sauce & Kaffia lime leaves & simmer for another 2 mins, then add Sweet This basil leave & spring onion in at the end, then stir in & turn off the heat.
Step 3
In the meantime heat a frying pan on a med heat, season Salmon on both sides & fry Salmon fillets until just cooked where salmon just flakes apart, set aside & keep warm.
Step 4
Assemble by pouring soup into serving bowls the place warm cooked Salmon flakes on top.
Suggestion & Tips
You can change Salmon to fish or Shellfish of choice.