| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Salmon fillet, 6 oz |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Turmeric, ground |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Oil; divided |
| 2 |
ts |
Garlic; minced |
| 2 |
ts |
Soy sauce, thin |
| 1 |
ts |
Fish sauce |
| 2 |
tb |
Sugar, brown |
| 1/4 |
c |
Tamarind liquid |
| 1 |
|
Chile serrano; sliced |
| 3 |
tb |
Scallion; chopped |
|
|
Cilantro; for garnish |
INSTRUCTIONS
Rinse fillets and pat dry. Combine salt, turmeric, and pepper. Rub each
fillet with some of the turmeric mixture. Lightly coat fillets with one
tbsp oil. Place fillets, skin side down, on lightly oiled grill over medium
heat; cook until done. Place on platter and keep warm. In small stainless
steel frypan, heat remaining one tbsp oil over low heat. Add garlic and
saute until lightly browned. Add soy sauce, fish sauce, sugar and tamarind
liquid. Bring to a boil over medium heat and add more brown sugar if
desired. Reduce heat and simmer about two minutes or until sauce is
slightly thickened. Add peppers and green onions to sauce and simmer for
one minute to blend flavors. Pour evenly over fish and garnish with
cilantro. Makes four servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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