LOTUS OF SIAM'S SALMON PANANG
Source of Recipe
Unknown; Lotus of Siam Restaurant, Las Vegas
Recipe Introduction
When Bill and Saipin are asked for a recipe, they usually offer this delicious dish, as very few fresh ingredients are required. Most of the prepared ingredients are available at Chinese or Thai markets, or even online. The preparation time for this dish is very short, since you won't be mincing spices or making sauces from scratch.
List of Ingredients
8-10 oz. salmon fillet (do not season the fish)
1 19-oz. can of good quality coconut milk, unshaken (1)
1 tbsp. Thai red curry paste (2)
1-1/2 tbsp. fish sauce
2 kaffir-lime leaves, cut into thin strands (3)
1 tbsp. vegetable oil
1 tbsp. sugar
1 tbsp. cognac (optional)
1 basil top for garnishing
4 strips of green bell pepper for garnishing (4)
4 strips of red bell pepper for garnishing
Recipe
1. Preheat the grill. Grill unseasoned salmon to your liking (6-8 minutes on skin side first and 4-6 minutes on the other side is a good estimate). If a grill is not available, use a skillet to sear both sides and put in preheated 375-degree oven for about 5-8 minutes to your liking.
2. Open the unshaken coconut milk can. Reserve the cream that has risen to the top.
3. Add oil to skillet and turn heat to medium-high.
4. Add Thai red curry paste and stir about two minutes, or until fragrant.
5. Add 1/2-cup liquid part of coconut milk into skillet and stir until well mixed, about 2-3 minutes. For creamier texture, add more coconut milk and 1-2 tsp. of reserved coconut cream.
6. Add fish sauce, sugar, and then cognac. Stir for 30 seconds and then coarse strain the sauce.
7. Place sauce on bottom of serving plate.
8. Place cooked salmon in the middle of serving plate, above the sauce.
9. Garnish with basil around the rim of the plate with red and green pepper strips alternately placed around the plate rim.
10. Put reserved coconut cream on top of salmon and sauce to your liking. Sprinkle with kaffir-lime.
Notes
This recipe is very forgiving. If the sauce is not as creamy as you'd like, you can add more coconut milk; if you need more heat, add more curry paste. Lotus of Siam presents a skinless fillet, but it works as well with the skin on. If you want more of the kaffir lime taste, you can cook the leaves in the sauce.
(1) Smaller cans are available, and can be used instead, but larger cans of coconut milk separate successfully more often. If you buy a 19-oz. can, you will have most of it left over.
(2) Many types of Thai red curry paste are available - some are specified as "Panang sauce," and are preferable. If you prefer spicy food, definitely add more than one tbsp. to this sauce.
(3) Kaffir lime leaves and all the other ingredients in this recipe are widely available in Asian markets. They are also sold (fresh and dried) at many online stores.
(4) Garnishing is not essential of course, although the peppers are delicious in the Panang sauce.
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