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Wednesday, January 15

Thai fish curry

Salmon fillet
1 pound
Vegetable stock, near boiling
2 cups
Shallots, very finely chopped
4
Garlic, crushed
1
Ginger, finely chopped
1-inch piece
Lemongrass stalk, finely chopped
1
Chilli flakes
½ teaspoon
Thai fish sauce
1 tablespoon
Sugar, palm or muscovado
1 teaspoon
  1. Wrap the salmon in plastic wrap, and freeze for 30 to 40 minutes, until slightly firm.
  2. Remove and discard the skin and any bones.
  3. Cut into 1-inch cubes.
  4. Place in a bowl, covered with plastic wrap, and leave to stand until the salmon is room temperature.
  5. Pour the stock into the ceramic cooking pot, and switch the slow cooker to HIGH.
  6. Add the shallots, garlic, ginger, lemongrass, chilli, fish sauce, and sugar; stir to combine.
  7. Cover with the lid, and cook for 2 hours.
  8. Add the salmon to the stock, and cook for 15 minutes.
  9. Turn off the slow cooker, and leave to stand for an additional 10 to 15 minutes, or until the salmon is cooked.

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