Name: Poached Salmon in Coconut Milk
Ingredients: 700 ml Coconut milk; 2 Stalks lemon grass; cut on the bias; 1 Crushed coriander root; 1 Knob Thai ginger [Galangal]; peeled and finely sliced; 1 Crushed clove garlic; 1/2 pn White sugar; 400 g Salmon; cut into 2.5 cm cubes; 3 tb Fish sauce (up to 4); 3 Limes; juice of (up to 4); 6 sm Crushed chilles [prik kii nu suwan]; 8 Kaffir lime leaves; Steamed jasmine rice

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Seafood	Thai		4	To 6

INGREDIENTS

700	ml	Coconut milk
2		Stalks lemon grass; cut on the bias
1		Crushed coriander root
1		Knob Thai ginger [Galangal]; peeled and finely sliced
1		Crushed clove garlic
1/2	pn	White sugar
400	g	Salmon; cut into 2.5 cm cubes
3	tb	Fish sauce (up to 4)
3		Limes; juice of (up to 4)
6	sm	Crushed chilles [prik kii nu suwan]
8		Kaffir lime leaves
		Steamed jasmine rice

INSTRUCTIONS

In a medium saucepan infuse 700ml coconut milk with 2 stalks lemon grass
cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal]
peeled and finely sliced, 1 crushed clove of garlic and a pinch if white
sugar . Bring to the boil then throw in 400g salmon, cut into 2.5 cm cubes
. poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6
small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove
from heat and serve with steamed jasmine rice. It should be soupy and taste
sour,salty and hot.. poultry, mushrooms or ocean trout can be substituted
for the salmon... serves 4-6
Chef David Thompson source:-newspaper clippng 5 + yrs old Possibly Sydney
Morning Herald Posted to CHILE-HEADS DIGEST V4 #017 by lukasz
<lukasz@midcoast.com.au> on Jul 16, 1997

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