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Thai-style poached whole salmon
Thai-style poached whole salmon
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Prep Time:
40 minutes
Cook Time:
36 minutes
Total Time:
76 minutes
This festive season, wow your guests with a stunning Thai-style whole salmon centerpiece.
Ingredients:
  • 2 lemongrass stems (white part only), halved, bruised
  • 8 makrut lime leaves*
  • 2cm piece ginger, sliced
  • 2kg whole salmon or ocean trout, cleaned, scaled (ask your fishmonger to do this)
  • 1 bunch coriander
  • 300g light palm sugar*, grated
  • 1/2 red onion, sliced
  • 50.00 ml tamarind concentrate*
  • 50ml fish sauce
  • Vegetable oil, to deep-fry
  • 6 Asian red eschalots*, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 long red chillies, sliced into rounds
  • Lime wedges, to serve
Instructions:
  • Stuff the fish cavity with 2 lemongrass halves, 2 lime leaves, and half of the ginger. Place the fish in a fish kettle, cover with cold water, and bring to a gentle boil over medium heat. Turn off the heat, cover tightly, and let it stand for 30 minutes without removing the lid until perfectly cooked.
  • While the fish is cooking, thoroughly wash the coriander and remove the leaves. Keep the leaves in the refrigerator for later use. Slice the coriander roots thinly after ensuring they are clean. In a heavy-based pan over medium heat, melt palm sugar with 2 tablespoons of water until dissolved. Add coriander roots, onion, leftover lemongrass, ginger, and 4 lime leaves. Bring to a boil, then simmer for 5 minutes until lightly caramelized. Stir in tamarind and fish sauce, then simmer for another 5 minutes. Strain the mixture into a jug, pressing down on solids before discarding them. Keep the sauce aside until you're ready to serve.
  • Heat oil in a deep-fryer or heavy-based pan to 190°C. Fry eschalots, garlic, and chili separately until crisp and golden, about 1-2 minutes each. Drain on paper towel.
  • Gently take the fish out of the poaching liquid and transfer it to a large serving platter. Dry it off with a paper towel. To remove the skin, gently lift near the gills and peel back towards the tail. (No need to remove the skin from the underside now.) Blot any excess moisture with a paper towel. Top with the sauce, fried eschalots, garlic, chili, coriander leaves, and the last 2 makrut lime leaves, finely shredded.

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