Recipe Cuisine: Thai
Theme: Soul Spicy
Salmon Phanaeng
By: Deborah Dean
Ingredients
- PHANAENG PASTE
- 5 dried long red chillies, soaked 10 minutes
- 1 fresh long red chilli
- 4 cloves garlic
- 3 cm galangal
- 2 cm fresh ginger
- 1 stalk lemongrass, white part only
- 1 teaspoon shrimp paste
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon white pepper
- Zest of 1 kaffir lime
- COCONUT CARAMEL & PHANAENG SAUCE
- 500 ml coconut cream
- 1½ tablespoons palm sugar, finely grated
- 1 tablespoon fish sauce
- 1 tablespoon tamarind water
- 2 kaffir lime leaves, very finely sliced
- 1 tablespoon roasted peanut butter
- SALMON
- 4 skin-on salmon fillets (180–200 g each)
- 1 tablespoon coconut oil
- Fine salt, to taste
- KAFFIR LIME & HERB OIL
- 60 ml neutral oil
- 4 kaffir lime leaves, finely shredded
- 1 small handful Thai basil
- 1 small handful coriander stems
- Garnish: crushed peanuts, long red chilli, very thinly sliced, chopped Thai basil leaves & spring onion.
- Optional: steamed jasmine rice, to serve.
Product used in recipe
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Blend all paste ingredients until smooth, adding a tablespoon of water if needed.
- In a heavy pan over medium heat, fry the paste without oil for 4–5 minutes until darkened and aromatic.
- Add coconut cream to the paste and simmer gently for 10–12 minutes, stirring often. The sauce should reduce significantly and begin to split slightly, releasing coconut oil.
- Stir in palm sugar and allow it to dissolve fully. Add fish sauce, tamarind water, peanut butter, and kaffir lime leaves. Simmer until thick enough to coat a spoon heavily. The texture should be rich and almost glossy.
- Pat salmon dry and season lightly with salt. Heat coconut oil in a hot pan. Place salmon skin-side down and press gently for 30 seconds to prevent curling.
- Cook 4–5 minutes until skin is deeply crisp and lightly charred at the edges. Flip and cook 1–2 minutes only. The centre should remain moist. Rest 2 minutes.
- Warm neutral oil gently with kaffir lime leaves for 2 minutes, do not fry. Remove from heat and blend with Thai basil and coriander stems. Strain for a smooth oil or leave textured for a rustic finish.
- Spoon a thick layer of sauce into each bowl. Place salmon on top. Drizzle lightly with lime oil. Finish with crushed peanuts, sliced chilli, fresh basil & spring onion garnish. Serve immediately with jasmine rice on side if desired.
