serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Ready-Made to Homemade
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 400 ml coconut cream
- 3 tbsp red curry paste
- 1 tbsp sugar
- 1 tsp fish sauce
- 5 makrut lime leaves, julienned
- 2 salmon fillets, about 250 g each, skin on, scaled and pinboned
- oil, for cooking
- 1 large red chilli, julienned
- steamed rice, to serve
- lime wedges, to serve
Instructions
- Heat a wok over high heat and add about 100 ml of the coconut cream and cook for about 2 minutes. Add the red curry paste and keep cooking for about 5 minutes until dry and oily. Add 250 ml of coconut cream, the sugar and fish sauce and bring to a simmer. Stir through half the lime leaves and simmer for another minute or two until thick.
- Cut the salmon fillets in half lengthways. Heat a large frying pan over medium heat and add a drizzle of oil. Fry the salmon skin-side down for about 2-3 minutes until the skin is crisp. Roll the salmon over onto the remaining sides for 30 seconds to a minute each until the fish is just cooked. Remove to a serving plate.
- Spoon the curry sauce over the fish, garnish with the remaining coconut cream, remaining lime leaves and julienned chilli. Serve with steamed rice and lime wedges.
Note
• This recipe used Mae Ploy red curry paste.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ready-Made to Homemade
