Recipe Adapted from Jamie’s Food Revolution
As with everyone else, I tweaked the spicy paste part with Singapore Curry Paste!
And replaced Salmon with Pangasius Fish Fillet.
Which I think will be okay, as the other condiments and spices will lift up the flavor of the this, without being affected by this mild flavored fish.
Basmati Rice for Thai Rice.
Whatever’s available in my kitchen.
The days have been rainy with the incoming of the Monsoon Season.
It made me remember the tropical rains at the roadsides of Vietnam and the hearty beef broths from noodles there.
With it’s generous servings of basil and herbs.
Also, a recent reminder to the self to continue my journey into exploring Asian related recipes.
What I like about this recipe at a glance is, the amount of vegetables is used.
How all this is is going to taste in the end.
Which asian country will I be reminded of?
- Cook rice in salted water.
- In the meantime, salmon, cut into cubes
- Nuts into a mortar, rougly pestled.
- Ginger pestled into a mash.
- Finely chop the garlic and chilli.
- Wok or large frying pan put on the fire, pour the oil. When it warms up, add the garlic, chilli and ginger. While stirring, and cook 30 seconds, then add the curry paste and fry for another 30 seconds.
- Add the salmon and cook for 1 minute.
- Finally, throw in peas and pour the coconut milk. Cook for 2-3 minutes.
- Season with salt and pepper.
- To put rice bowls and salmon with sauce. Sprinkle with bean sprouts, peanuts, lime for sprinkling, and possibly with coriander leaves.
And the answer to what country it reminded me of.. Thailand & Vietnam!
A really gorgeous stir fry dish that will definitely go into my ‘To Repeat’ book of recipes. The idea of a coconut spicy sauce and the differing textures and taste (Love the Lime!) lingers. A definite recommend.
The Chilli Padi packs a punch – really savoury. Remove the seeds completely if you still want the heat but not the bite.
Otherwise I’d suggest to use a milder chilli.