INGREDIENTS:
- 4 salmon fillets
- salt and pepper
- spray oil
- 1 can coconut milk
- 3 kaffir lime leaves (if available)
- 2 stalks lemongrass (outer layer and tops and bottoms removed, cut into 1 cm peices)
- 2" ginger (peeled and sliced into ½ cm rounds)
- 4 cloves garlic (smashed)
- 2-4 thai chillies (stems removed and sliced lengthwise (keep seeds))
- 4 tablespoons fish sauce
- 1½ tablespoon brown sugar
- 1½ teaspoon soy sauce
- ¼ teaspoon ground tumeric
INSTRUCTIONS:
- Pre-heat BBQ to medium heat.
- Wash and dry salmon. Sprinkle with salt and pepper.
- Spray BBQ with spray oil. Grill fish over medium heat on BBQ for 5 minutes per side or until cooked through.
- While fish is cooking, bring coconut milk to a boil. Add all ingredients and simmer for 10 minutes, stirring occasionally. Strain off all solids with a slotted spoon.
- Spoon sauce generously over grilled salmon. Serve over rice to sop up extra sauce.
Notes:
- Add Thai chillies to taste, and be careful to wash your hands after handling.
- Kaffir lime leave and Thai chillies can be found at Asian supermarkets and keep well in the freezer.
Source: Sweet Peas & Saffron
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