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partially cooked salmon belly |
Ingredients:
2 garlic cloves, grated
1 Tbsp coconut water
A squirt of fish sauce
A large pinch of raw sugar
2 oz of salmon belly, sliced into 6 pieces, bones and scales removed
1 Tbsp of oil
Method:
Mix garlic, coconut water, fish sauce, sugar with the salmon.
Lightly saute the salmon in oil until just cooked. Remove from heat and set aside to cool.
Steamed Fish Custard--Khmer Inspired (makes 3 ramekins)
Ingredients:
2 garlic cloves, finely chopped or grated
1/2 pinky sized of turmeric, skin scraped off and grated
1/2 thumbnail sized of ginger, skin scraped off and grated
1/8 tsp curry powder
3 large eggs
200 mL coconut milk (about 7 oz)
A squirt or two of fish sauce
A large pinch of raw sugar
Water for boiling
1 recipe for Partially Cooked Salmon Belly (see recipe above)
1/2 cup sliced young coconut meat
1/2 small mild red pepper, de-seeded,julienned
2 young kaffir lime leaves, julienned
Method:
1) Whisk garlic, turmeric, ginger, curry powder, eggs, coconut milk, fish sauce and sugar together until well blended.
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garlic, turmeric, ginger, eggs, coconut milk, fish sauce, sugar |
3) Once the water starts to boil, decrease heat slightly so the water is gently boiling. Divide the salmon pieces equally into each ramekin. Pour the egg/coconut milk mixture equally into each ramekin. Scatter the coconut meat, pepper, and kaffir lime leaves on top.
4) Gently and carefully place the ramekins in the boiling water. Partially cover the pan or wok. Cook until the custard is set and the middle is slightly jiggly, approximately 15-20 minutes in gently boiling water.
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my home-made kaffir lime (leaves) and tear grass (beads) lei (the tear grass came from one of my hikes on Maui) |
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