Thai Poached Salmon with Mange Touts


March 25, 2013 by marksetchfield


2 large skinned salmon fillets
Dash of sesame oil
1 leek
1 clove of garlic
Small piece of ginger

3 oz mange touts
1 can of coconut milk
1 tbsp of green curry paste
Handful of coriander
1 tsp chilli flakes (optional)

Chef says: An easy dish in minutes, and you can use any boneless fish steaks. You can even use hock steaks, which are delicious, or smaller salmon steaks and add some cooked, peeled prawns to the dish.

Wash the salmon fillets and place in a dish. Season, add a dash of sesame oil and chill in the fridge. Wash and chop the leeks, dice the garlic, slice the ginger and trim the mange touts. Gently heat some oil in a small wok and add the leeks, ginger and garlic. Stir the ingredients together until the leeks have softened, add the coconut milk and heat, making sure it doesn’t boil. Stir in the curry paste and gently tip the salmon steaks into the wok. Allow the fish to poach in the milk for 10-15 minutes. The fish will darken in colour and begin to flake slightly. Turn off the heat and allow the fish to stand for 30 minutes. Meanwhile, prepare some basmati rice. Chop the coriander leaves and gently start to reheat the fish. As it begins to simmer, add the mange touts. Don’t overcook the mange tout as they taste better with a slight crunch. Finally, remove the fish steaks and place on a bed on basmati rice. Stir the coriander into the milk and heat for a few minutes. Pour the leeks and the sauce over the fish, sprinkle on some chilli flakes and serve.


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