Salmon Sashimi

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SERVES TWO
PREP TIME: 10 MINS
COOK TIME: 5 MINS

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Ingredients

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10-15 SLICES SASHIMI GRADE SALMON

THAI BASIL FLOWERS, FOR SERVING

KAFFIR LIME LEAVES, FINELY SLICED FOR SERVING

FOR THE GREEN DRESSING

2 TSP PALM SUGAR

2 TSP THAI BASIL LEAVES, FINELY SLICED

2 TSP CORIANDER ROOTS, FINELY SLICED

1/3 TSP GINGER, FINELY GRATED

1 TSP GREEN CHILLI, FINELY SLICED

2 TSP FISH SAUCE

2 TSP LIME JUICE

2 TSP SESAME OIL

FOR THE COCONUT DRESSING

1/2 CUP COCONUT MILK

5 KAFFIR LIME LEAVES, FINELY SLICED

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Utensils

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SHARP KNIVES

SMALL SAUCEPAN

CHOP STICKS

PESTLE & MORTAR

GRATER OR MICROBLANE

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Method

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1. HEAT A SMALL SAUCEPAN OVER MEDIUM HEAT. MAKE THE COCONUT CREAM DRESSING BY FIRST CRUNCHING UP AND BRUISING THE KAFFIR LIME LEAVES

2. PLACE THE COCONUT MILK & LIME LEAVES IN THE SAUCEPAN AND HEAT UP GENTLY OVER THE STOVE TOP. SIMMER ON THE LOWEST HEAT FOR 10 MINS TO LET THE KAFFIR LIME LEAVES INFUSE WITH THE COCONUT MILK AND THE FRAGRANCE TO RELEASE

3. MAKE THE GREEN DRESSING BY ADDING THE THAI BASIL LEAVES, CORIANDER ROOTS, GREEN CHILLIES, GRATED GINGER AND PALM SUGAR INTO A MORTAR AND USE THE PESTLE TO GRIND IT INTO A SMOOTH PASTE

4. ADD THE FISH SAUCE, LIME JUICE AND OIL AND MIX WELL. TASTE AND ADJUST THE FLAVOUR TO YOUR PREFERENCE E.G. SALTIER MORE FISH SAUCE, CIRTUSY MORE LIME JUICE

5. PLACE THE SLICED SASHIMI ON A PLATE. DRESS WITH THE GREEN AND COCONUT CREAM DRESSING, SPRINKLE WITH FINELY SLICED KAFFIR LIME LEAVES, AND FINISH WITH THAI BASIL FLOWERS - ENJOY !

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