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

2013-02-21

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