Thai Salmon Recipe

Ingredients

  • 200g salmon strips
  • 1 carrot
  • 4 sprigs of spring onion
  • 1 cucumber
  • 40ml dark soy sauce
  • 20ml fish sauce
  • 1 piece ginger
  • 1 sprig coriander
  • 1 lime
  • 2 garlic cloves chopped finely
  • 2 chopped green chillis
  • 2 chopped red chillis
  • 2 lemons
  • 100g rice
  • 3 cloves garlic
  • 1 sprig mint
  • 50g horseraddish

 

Recipe

1.chop green and red chilli into strips, garlic cloves in half and slices of ginger to the salmon. Squeeze the juice of one lemon and one lime along with soy sauce, spring onions and mint. Place in a ziplock bag and bash as gently as possible (I know those seem opposite terms but don’t worry too much).

2. Leave in the fridge to marinade for 4 hours.

3. Get a medium saucepan and fill with 300ml of water and add the other green and red chilli, ginger, 2 teaspoons of sugar, 1 teaspoon of salt and 4 cloves of garlic. Bring to the boil, add 2 teaspoons soy sauce, 2 teaspoons fish sauce and simmer for 15 minutes.

4. Get a small saucepan and fill it with 300ml water. Rinse the rice and add it to the pan until the rice has taken all the water then set aside in a sieve until dry.

5. Wrap the salmon in tin foil and put in the oven for 22 minutes at 190 degrees.

6. Slice the carrot, horseradish and cucumber and put in a bowl, add coriander and a dash of lemon juice.

7. Remove the salmon from the oven and check its cooked through then plate along with rice and salad, remove any bits from the sauce and drizzle on the salad and salmon.