Thai Inspired Salmon

In my 18 months in Thailand I never saw them eat salmon. 

So all the Thai salmon recipes you see are fusion dishes, do not get fooled.

Real Thai food contains a tremendous amounts of herbs. Herbs are ingredients. They are a fundamental part of what defines Thai cooking, not used only as garnish.

I was watching the video of my favourite cook in Chiang Mai and she was teaching me how to make a fish dish with herbs. No, she did not use salmon, 

but that is what I had at home, so hence this inspired recipe.

The recipe I give you now is for the fish you see in the photo, adapted and very yummy!!!  

Her original recipe I am saving for my book... 

You can wait a little, right?

You will need:

1 piece fish with skin on {any fish you like} 

juice of 1/2 big lime

2 tablespoons of nam pla {fish sauce}

1 small diced tomato

1 chopped spring onion

1 tablespoon of chopped mint

1 tablespoon of chopped thai basil {if you don't have it use any basil}

1 tablespoon chopped coriander stalks or thai coriander {pak chi farang, if you can find it}

1 teaspoon coriander leaves

1 small green or red chilli bashed with a knife and chopped 

1/4 teaspoon of sugar {demerara or palm sugar are best}

Grill, fry or BBQ your fish and make sure to crisp up the skin. This is important as it makes your dish have a myriad of textures.

Meanwhile, prepare and mix all the other ingredients in a bowl. Adjust the seasoning. It should be spicy, salty, tangy and have a round flavour to it.

Place the fish on a pretty plate and pour the seasoned herbs on top.

Serve it immediately.

Believe me, you will not regret making this!

You can also use this recipe for grilled seafood, meat, chicken or pork.

Let me know what did you think of this recipe and please share it with your friends! 

Thanks!!!

Sawadee Ka

_/\_

Asian Salad Dressing...

I was at the market the other day and remembered I had not had a proper salad for weeks. So, I bought some iceberg lettuce and tofu and went home to make something with it.

I remembered the salad I had recently at a restaurant here in Chiang Mai, Thailand and it inspired me, though I only used half of the ingredients they use, I wanna say thanks to Nee from Blue Diamond for creating it.

When I got home, I looked at my cupboard and found the few ingredients I have there. I took poetic license to make this salad dressing and it came out DELICIOUS!

So, here is my recipe as I made it, but if you do not have the same ingredients you can adapt, I am sure it will be just as good and you will make it again and again, like I have been making for the last week.
The other good thing about it, is that it takes very little oil and so it is great for any diet.

You will need:

1 cup any lettuce leaves or thinly sliced white cabbage
4 cha plu leaves {optional - found in asian grocery shop}
1/2 cup cubed firm tofu
2 tablespoons mint leaves
2 tablespoons chopped spring onions
1 teaspoon chopped coriander {optional}
1/2 cup of crushed cashew nuts {optional but this makes your salad perfect}

Dressing:

1 tablespoon toasted sesame oil
2 tablespoons nam pla {fish sauce - veggies can use soy or tamari sauce}
2 tablespoons of cider vinegar
juice of 1/2 small lime

Other options to add to the dressing:
pinch of dried chillies, garlic, palm sugar, burnt coconut, shallots, peanuts...play with it after the first time and discover other variations as you go along!!!!

Make the dressing by mixing all ingredients in a jam jar and shaking it vigorously. Adjust the seasoning to your taste.
Lay the cha plu leaves leaves on a platter.
Put the other ingredients on a bowl and season with the dressing and place it on the platter.

You can make more dressing as it will keep for a couple of days in your fridge, if sealed properly.

HAVE FUN!!!!!!!!
Let me know how it goes!!!

Really Spicy Red Chilli Sauce

I just got to Koh Tao, Thailand, and have found that in a few of the food stalls on the road they gave me the same recipe for the chilli sauce they served with all the BBQ meats, fish or seafood I had.

You can also serve it with grilled veggies. I am sure it will be delicious.

It is very easy to make and you can adjust the quantities to your liking.

Play with the ingredients but do not be mean with any of them.

I have tried a few and they vary on acidity and spicy.ness, but they all blow your mind!!!

Gorge yourself...

It helps if you can eat this watching a sunset like I did...

You will need:

1/2 cup dried chilli flakes and chilli powder

1 teaspoon glutinous rice powder

1/4 cup lime juice

4 tablespoons nam pla {fish sauce or soy sauce if you are a veggie}

1 teaspoon sugar

4- 6 tablespoons water

Mix them all and adjust ingredients according to taste. It gets better after a couple of hours. It last for several days on a tight container. 

                                                         

    Chok dee...

{Good luck in Thai}

Thai Chicken Laab

Thai Chicken Laab... Heavenly...
One of my favourite Thai dishes and so easy to make.
This is a little fusion version of it as I omitted the ground roasted and ground sticky rice as I eat a high protein diet.
If you do not have or do not like any of the ingredients, use the ones you have.
I like to serve it on a bed of gem or iceberg lettuce as the crunchiness and varied textures make me Smile. Every time.


You will need:

200g minced chicken thigh {turkey or pork}
1/4 cup of boiling water or stock
1 or 2 bulbs of lemongrass bashed with a knife and cut into very thin slices {use only the softer part}
Juice of one lime
Fish sauce {nam pla}
1 red chilli sliced finely
1 spring onion sliced finely
1 small red onion in thin slices {or 6 shallots}
Fresh mint leaves chopped roughly
Thai coriander leaves chopped roughly

On a non stick pan, put the water and the meat and let it boil, turn it down and stir to break the lumps. When cooked {about 2 minutes} add lemongrass and chilli stir and immediately turn it off. Add lime juice and fish sauce. Add the red onions or shallots, the spring onion and the herbs. Adjust the seasoning.
Serve warm or cold on a bed of crunchy lettuce and get ready for a bang of marvelous flavours.