John Myers
Ingredients for 2 servings:
- 2 salmon fillets, skinless, 200 g each
- 1 m.-large shallot(s)
- 3 cloves garlic
- 1 chili pepper(s)
- 1 piece(s) ginger, thumb-sized
- 3 kaffir lime leaves
- 2 tbsp Nam Pla fish sauce
- ¼ tsp coriander seeds
- ¼ tsp cumin
- 1 tbsp chili paste Nam Prik Pao
- 1 tbsp palm sugar
- 1 tbsp lime juice
- ¼ cup coriander leaves and stems
- 250 ml coconut milk
- spring onion(s)
- Coriander leaves
- chili pepper(s)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
With fresh curry paste
For the sauce, chop the shallot, garlic, and ginger. Deseed and finely chop the chili. Finely chop the coriander and remove the tough stems from the kaffir leaves. Blend all ingredients with a little coconut milk in a blender until you get an aromatic sauce. Stir in the remaining coconut milk. Pour a quarter of the sauce into the bottom of an ovenproof dish. Place the salmon fillets on top and toss them in the sauce several times. Then pour the remaining sauce over the fillets. Cover the dish. Bake in an oven preheated to 200°C (400°F) for 20 minutes. Divide between two plates and garnish with coriander leaves, sliced spring onions, and chili, if desired. Serve with jasmine rice.
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