I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 24 January 2016

Salmon with Sweet Chilli Jam.



Salmon with Sweet and Spicy Chilli Jam.

Serves 2.

This recipe shows off all that is beautiful about Thai flavours.

Equipment:
Wok or a saucepan.
20cm ovenproof dish.


In a wok or a large saucepan, fry
-1 sliced red onion, with
-1 tbsp of finely chopped ginger,
-2 cloves, finely chopped garlic,
-lime leaves.
-1 tbsp finely chopped lemongrass.
Cook on medium to low heat until the vegetables have softened, add
-chopped chillies (as many as you dare),
-4 sliced tomatoes, 
-2tbsp chopped coriander, add
-200ml chicken stock.
-2 tsp palm sugar (soft brown sugar is fine)
Leave to simmer, stir frequently, for around 20 minutes, until the tomatoes have broken down and the sauce has thickened.
To taste:
Oyster sauce.
Fish sauce.
Lime juice.

Preheat the oven 200c fan forced.

While the sauce is cooking, prepare the salmon.
-300g of fresh salmon, cut a few slits on the skin side, season with salt/pepper. Leave aside.

When the sauce is ready, spoon into the oven dish. Press
-the salmon, lightly, into the sauce, flesh side down.
Bake 20 minutes.
Serve with Jasmine Thai rice.

Note: you can process the vegetables in the food processor instead of chopping.

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