A comforting and delicious recipe that blends Thailand and Japan: salmon is cooked in a mixture of coconut milk and white miso, reminiscent of a Thai curry.
Prep Time: 10 min
Cook Time: 15 min
Difficulty: easy
Yield: 4 servings
Ingredients
- 24 oz salmon steaks, skin removed (700 g)
- 3 tbsp. white miso paste
- 1 cup coconut milk (2.5 dl)
- 2 cloves garlic
- 1 tsp. grated ginger
- 1 red onion
- 2 tsp sesame oil
- salt and pepper
For the finishing touches
- 1/2 bunch coriander (optional)
- 1/2 bunch Thai basil (optional)
- lime wedges (optional)
Instructions
Cut salmon into cubes. Finely chop the garlic and mix with the ginger to form a paste. Cut onion into strips.
Heat the sesame oil in a wok and sweat the onion for 2-3 minutes. Add the miso and garlic-ginger paste and sauté for about 1 minute, stirring constantly.
Add the coconut milk, stir well and bring to a simmer. Add the salmon and cook for 5 to 10 minutes, depending on whether you like pink or well-cooked salmon.
Serve on a bed of rice with coarsely chopped fresh herbs.
