By: Stephen Wong
1 ½ lbs salmon fillet, skin on, cut on the bias into ½” (1.25 cm) thick slices
1 Tbsp vegetable oil
1 Tbsp chopped shallots or onions
1 Japanese eggplant, halved lengthwise, then cut into ½” (1.25 cm) slices
2 Tbsp red curry paste*
2 Tsp minced fresh ginger
1 can (13.5 fl oz/ 400 mL) coconut milk*
2 Tbsp fish sauce (nam pla)*, or to taste
1 Tbsp sugar, or to taste
1 red or yellow sweet pepper, julienned
4 kaffir lime leaves*, very thinly sliced
8-10 Thai basil leaves”*, coarsely chopped
Preparation time: 20 minutes.
Cooking time: 10 minutes.
Serves 4 to 6.
*Available at Asian Markets or the specialty food section of most large supermarkets. Substitute zest of a lime for kaffir lime leaves if necessary.
About Stephen Wong
If Stephen is not away on an Asian trade mission to help Canada promote its food exports, he might be demonstrating recipes from one of his three cookbooks or writing an article on lemon grass for national publication. Stephen’s passion is fusion cooking, so for a taste of “East meets West” try this Thai-Style Salmon in Red Curry.
About the BC Salmon Marketing Council
This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon. The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...
Newsletter Sign Up
© 2018 Pacific Salmon Foundation. All rights reserved.
Website by Burst! Creative Group