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4 salmon steaks or fillets
1 can coconut milk
1-2 tablespoons Thai curry paste
1-2 teaspoons sugar
2 tablespoons Thai fish sauce
1 bunch fresh basil, sliced into fine julienne
3-4 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
In a pan large enough to hold the salmon in one layer, heat the coconut milk. As it ’s heating, add a combination of the curry paste and sugar to suit your taste. Experiment to find the flavor balance that is most appealing to you.
Add the fish sauce and the salmon. Bring to a boil and then turn the heat down to a slow simmer. Cover the pan to poach the fish. The total time required will depend on the thickness of the fish and the desired level of doneness.
When the fish is done, remove from pan and keep warm. Add the herbs to the pan, mix and pour over the fish. Serve with steamed jasmine rice and Pepi Tocai Friulano.
Serves 4.
Courtesy ofPepi Winery
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