THAI STYLE SALMON FRY
Weekend is here again…..time to let the creative juices flow. Just when you thought winter is done, in comes a chill breeze wanting you to unpack the winter clothes you put away last weekend.Its been drizzling here all day, with that typical “Windy City” chill in the air and you ache to have something spicy.Magic happens when you lock eyes with the salmon in your refrigerator and then imagine it in the frying pan.Thus was born this recipe of Pan seared Salmon with a tangy Thai sauce.
Geared to chase the cold in my bones away, I set out in the kitchen full of vigor & enthusiasm to try this Thai recipe which was my first one in the Thai cuisine ….the aroma that engulfs you when you prepare the sauce is good enough for you to cook in a jiffy to get the dish prepared and savor it,the exclamation point is when your kid comes home from school & says,”Amma, our home smells divine”…..yup, the seafood lover runs in the genes smile emoticon.Share this recipe with your precious ones and have a wonderful Mother’s day weekend,because no award is greater than a wet kiss from your little one saying,”You cook the best food always “.
Table of Contents
THAI STYLE SALMON FRY
Ingredients
10 10 -12 pieces Salmon ( washed & cleaned)
Oil for frying( 3 tbsp or more depending on shallow or deep frying)
- For the marinade sauce:
1/2 cup 1/2 Rice vinegar
1/4 cup 1/4 Honey
2 tbsp 2 Soy sauce
1 tbsp 1 Fish sauce ( available in Asian stores)
4 cloves 4 Garlic ( crushed fine)
1 tsp 1 Cayenne pepper/Chilli powder
1 tbsp 1 Lemon grass
- For Garnishing:
Bell peppers( different colors)
Cilantro/Coriander leaves
Directions
- Clean & cut salmon pieces according to desired size .
- Prepare the marinade by mixing all the ingredients together and putting it on a stove top & bringing it to a boil while stirring occasionally.When it begins to boil, set it on in simmer for 5 minutes before turning the heat off.
- Set it aside to cool, while it thickens into a sauce consistency.
- Meanwhile salt the fish gently on top & then pour the cooled marinade on top of the fish to gently coat it on all sides, since it would be in a thicker sauce like consistency( as shown in the picture). At this point you can marinade the sauce coated fish for 10 minutes or longer in the refrigerator before frying it to let the juices work on the fish.You can save some of the sauce to be used for the dipping sauce too.
- Now gently warm a pan on the stove top & pour some oil in the pan for frying( more oil, if you need deep
- frying) and now gently place the sauce coated fish one by one beside each other one at a time.Turn it over after it gets cooked on one side & do the same on the other, until you are done with all.
- Serve it with Thai style Jasmine rice or have it as a starter snack with the dipping sauce for any gathering. Garnish with cilantro/coriander leaves or bell peppers :)The spicy sweet & tangy flavor of the fish is a sure winner! Enjoy .
Notes
- One can marinate the fish for 10 minutes to overnight in the above sauce for the flavor you wish to achieve.Its a spicy dish , so go easy on the cayenne pepper if you want it less spicy.