Ingredients

The following ingredients have 4 Servings
  • 4 x 150 g fresh skinless salmon fillets
  • 1 x 420 mL can coconut milk (gluten free)
  • 2 tablespoons gluten-free fish sauce
  • 1 lemon grass sprig
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon kaffir lime leaves
  • 2 red chillis, chopped
  • 3 limes, juice
  • 1 bunch fresh coriander, chopped
  • Jasmine rice, to serve

Instruction

  • Combine fish sauce, ginger, garlic, lemon grass, kaffir lime, chilli and lime juice. Set aside.
  • Heat oil in the fry-pan over medium heat. Add fish sauce mixture and lightly fry until fragrant, approximately 2 minutes.
  • Pour in the coconut milk and bring to a gentle simmer. Add salmon fillets.
  • Simmer gently for 10-15 minutes, spooning simmering sauce over salmon.
  • Serve salmon with Jasmine rice, coconut sauce and lots of fresh coriander.