| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Malay | Tamara3 | 1 | Servings |
INGREDIENTS
| 400 | g | Fresh salmon |
| 2 | T | Soy sauce |
| 2 | T | Mirin |
| 6 | c | Cooked jasmine rice |
| 1/2 | c | Toasted, shredded coconut |
| 1 | 5 cm piece tumeric, peeled | |
| 1 | 5 cm piece galangal, peeled | |
| 3 | T | Fish sauce |
| 2 | Red chillies, seeded and | |
| minced | ||
| 8 | Kaffir lime leaves | |
| 1/2 | c | Thai basil |
| 1/2 | c | Vietnamese mint |
| Extra toasted coconut to | ||
| serve. | ||
| 1 | Ripe avocado, peeled | |
| 1 | Red chilli, minced | |
| 2 | Cloves garlic, minced | |
| 3/4 | c | Olive oil, light |
| 1/3 | c | Lime juice |
| 1/4 | c | Lemon juice |
| 1/2 | c | Thai basil leaves |
| 10 | Sprigs coriander-leaves & | |
| stem |
INSTRUCTIONS
Have the fishmonger remove the skin from the salmon and then place in a shallow, glass dish. Mix the soy and mirin and pour over the fish and marinate for 30 minutes. Heat a grill pan or griller then cook the fish until golden on the outside and just cooked through on the inside, about 3 minutes each side. Cool. Very finely julienne the tumeric, galagnal, chilli and kaffir lime leaves and mix with the cooked rice. Add the toasted coconut, basil and mint and mix with the fish sauce. Set aside. Make the dressing. Puree all the ingredients in a food processor until thick, smooth then fold the dressing through the rice until the rice is coloured pale green. Flake the cooked fish and add to the rice, mixing very gently to distribute. Serve the salad at room temperature garnished with toasted coconut. Converted by MC_Buster. Per serving: 1601 Calories (kcal); 169g Total Fat; (92% calories from fat); 3g Protein; 29g Carbohydrate; 7mg Cholesterol; 2061mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 33 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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