- Salmon 350 gr
- Coconut milk 200 ml
- Lime zest 0.5 tsp
- Ginger 1 tsp
- Garlic 1 clove
- Fish sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Black pepper to taste
- Refined vegetable oil 0.5 tbsp
- Main Ingredients: Pink Salmon, Salmon, Salmon
frying pan, knife, grater
Cut the fish into portions. To salt.
Fry on each side for 1 minute, pepper.
Grate garlic, ginger, lime zest (only the green part, the white is bitter).
Sauté garlic and ginger with 1 tsp. Sahara.
When the caramelization process begins (garlic and ginger acquire a beautiful caramel color), add coconut milk, mix well. Add fish sauce.
We evaporate the mixture until it thickens for about 3 minutes. We spread the fish in the sauce, leave to stew for 3-4 minutes.
We take the fish out of the sauce, add the zest of lime and turn off the fire in 1-2 minutes, the sauce is ready.
Serve portioned salmon, pour it with sauce, or, if desired, the sauce can be served separately. The whole recipe can be seen clearly in the video.