Coconut milk cream being simmered in the pan to reduce

Cook over a gentle heat and stir to prevent burning, until it becomes oily

Ingredients for a Thai fish sauce

Sliced camphor leaf

Basil for garnish

Chilli paste (prepared from a packed of dried chilli)

Coconut milk cream being simmered in the pan

This is now ready to add the chilli paste

Mix the chilli paste with the reduced coconut cream

Mix the chilli paste with the reduced coconut cream and add the shreaded camphor leaf and shredded chinese ginger.

Continue to cook over a gentle heat for about 10 minutes

Now add the coconut milk liquid to the cooked paste

Now add the coconut milk liquid to the cooked paste

About 50 ml from the can of coconut milk and 250ml of water.

Add salt or a drop of fish sauce to taste. (not both or it will be too salty)

Add a spoonful of sugar if you wish.

Thin salmon steaks - enough for two people

( always descale the skin before cutting into steaks)

Cooking the salmon steak in the sauce

Place the fish in the simmering sauce over gentle heat.

Cover with a lid.

After 5 minutes turn the fish over.

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi ready to be served

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi ready to be served

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi ready to be served with Thai Jasmine rice

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi ready to be served

All pages on this website are written by myself, (C) Peter Thomson. I am a real person, not AI.

Salmon cooked in a Thai coconut and ginger spicy sauce. Chu Shi