In Thailand this sauce is cooked with river fish or white fish, But in Europe and the US salmon makes this a very tasty dish.
Serve with Thai steamed jasmine rice.
One salmon steak for two people 200 grams
Coconut milk cream - 3 tablespoons from the top
Coconut milk 50ml
Water 250 ml
Chilli 1 table spoon to taste
Chinese ginger sliced 100 grams
Basil fresh to garnish
Camphor leaf, two leaves shredded for decoration
Camphor leaf two leaves shredded in the sauce
Fish sauce 2 drops to taste
Sugar to taste ( 1 or 2 teaspoons )
Simmer the coconut cream in the pan and simmer gently until it reduces and becomes oily. About 20 minutes. Stir regularly.
Add the chilli paste, and fry for about 10 minutes gently.
Add the Chinese ginger and half the camphor leaf and continue to simmer until soft.
Add the coconut milk and water and bring to the boil, stir, season to taste.
Place the fish in the simmering sauce over gentle heat.
Cover with a lid.
After 5 minutes turn the fish over.
and cook for a further five minutes.