Name: Crispy Thai salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 120g boneless salmon fillets, skin on; 1 tablespoon vegetable oil, plus extra for deep frying; 1/2 cup red curry paste; 400 millilitre can coconut cream; 2 tablespoon fish sauce; 1 tablespoon lime juice; 2 teaspoon palm sugar; oil, for shallow frying; white rice, steamed, to serve; shredded green onion, coriander leaves, lime wedges, to serve

Crispy Thai salmon

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Makes 4 Item

Prep

Cook

15M

Total

20M

Ingredients

4 120g boneless salmon fillets, skin on

1 tablespoon vegetable oil, plus extra for deep frying

1/2 cup red curry paste

400 millilitre can coconut cream

2 tablespoon fish sauce

1 tablespoon lime juice

2 teaspoon palm sugar

oil, for shallow frying

white rice, steamed, to serve

shredded green onion, coriander leaves, lime wedges, to serve

Method

1.Pat salmon skin dry with paper towel and season to taste.

2.Heat vegetable oil in a medium saucepan on high. Cook curry paste 4-5 minutes, stirring occasionally, until fragrant and starting to separate. Reduce heat to low. Add coconut cream and simmer 6-8 minutes, until slightly thickened. Season with fish sauce, lime juice and palm sugar.

3.Heat enough oil to shallow fry in a medium saucepan until bubbles form around a bamboo skewer when immersed. Working in 2 batches carefully lower salmon into oil and cook 1-2 until cooked to taste. Drain on paper towel.

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