Thai Style Salmon With Sesame Crust
We're always looking for ways to make salmon more interesting, but if you don't have any on hand, you can replace the salmon in this recipe with trout. As for the rest, you can rely on Lee Kum Kee to make it as easy as possible...
2 x 200g salmon fillet, skin on
300g of choi sum, washed
1 clove of garlic, chopped
1 lemongrass, chopped
1 lime leaves, chopped
1 cup of cornflour, on a tray
½ cup of milk
80g of black and white sesame seeds, spread out on a tray
25g of ginger, chopped
1 tbsp of vegetable oil
For the sauce mix:
1 sachet of Lee Kum Kee Tomato Garlic Stir-fry Sauce
1 tbsp of tamarind paste or 1 tsp of white vinegar
1 ladle of fresh chicken stock
1 tsp of Lee Kum Kee Chiu Chow Chilli Oil
Juice of ½ lime
½ tbsp of honey
For the garnish:
A handful of coriander, torn
1 spring onion, sliced
1 long red chilli, sliced
Place the salmon skin side down in the cornflour tray and press down. Place skin side down again into milk, then the sesame seed tray.
Place 1-2 tbsp of vegetable oil in frying pan on a medium heat. Place fish skin side down. Press fish with a spatula for 30 seconds. Cook until fish is half cooked. Turn fish.
Place ginger, garlic, lemongrass and lime leaves in the frying pan and cook for 30 seconds. Turn to high heat and pour sauce mix in the pan around the side of the fish. Boil for 2 minutes.
Boil choi sum for 2 minutes. Place onto serving plate as a ‘bed’.
Serve fish on top of the choi sum and pour the sauce around the sides. Top with coriander, spring onion and chilli.
All authentic Chinese sauces used in Chef Jeremy Pang’s recipes can be found in Lee Kum Kee’s brand new handy “Wok to Wellness” cooking kit which also includes an exclusive recipe book, expert cooking tips and verified ‘feel-good’ information and insight. Now available on the Lee Kum Kee online shop for £23.99
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