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!!!

Nasturtium Leaves Salad

Simple, Delicate, Unusual and Deliciously Organic

Such an easy and tasty salad to prepare

 I decided I would start using up my fridge contents, all inspired on an article I had just read on food waste on single people's homes.

In the fridge, I had buffalo mozzarella, all alone and waiting to be eaten, cherry tomatoes that are tiny and sweet, which always keep in the fridge, and, with no leaves in sight, I visited my little veranda, which I proudly keep at home and that provides me with some organic edible plants and flowers. Luckily, I saw that the Nasturtiums* needed pruning...

Lightly seasoned with truffled olive oil {which still grows on me} and salt flakes...

I truly enjoyed it and I hope I can always count on my verandah's prunings.

Eating Your Own Produce is One of Life's True Great  Pleasures...

1 buffalo mozzarella of about 4 cm diameter  {bocconcini} torn in half

6 ripe cherry tomatoes {washed and cut in half}

1 cup of nasturtium leaves {rocket or watercress leaves also delicious}

Extra Virgin Olive Oil {or truffled, if you like something that resembles the taste of a gas leak}

Salt Flakes to taste

Plate it in a pretty disposition and season it

Serve and wait for all the Smiles, including your own

*Healthy, the flowers and the leaves of the nasturtium plant are very efficient in tonifying the lungs, therefore being of great help when you have the flu, coughs, which I honestly hope it is not the case...They boost the immune system and their mildly spicy and warm leaves are great for stimulating digestion, but if consumed in excess quantity they can upset the stomach and the urinary track. 

Like with everything, use it with moderation...