Lemongrass Salmon with Coconut Rice
3 stalks lemongrass (white part only), roughly chopped
6 kaffir lime leaves, roughly chopped
2 long green chillis, roughly chopped
¼ bunch coriander stalks, roughly chopped
⅓ C palm sugar (or brown sugar)
2 T fish sauce
2 T lime juice
4 X 180g boneless salmon portions
Coriander and mint leaves
1 ½ C jasmine rice
400ml tin coconut milk
1 C water
3 kaffir lime leaves
- Place the lemongrass, lime leaves, chilli and coriander stalks in a small food processor and process into a fine paste. Heat a large non-stick frying pan over medium heat. Add the lemongrass paste and cook for 1 minute or until fragrant. Add the sugar, fish sauce and lime juice and cook for 4–5 minutes or until thickened slightly.
- To make the coconut rice, place the rice, coconut milk, water, and lime leaves in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 10 minutes or until just tender. Allow to stand, covered, for 5 minutes.
- Preheat oven to 200⁰ Place the salmon on an oven tray and spread with the lemongrass paste. Bake for 8-10 minutes or until cooked to your liking.
- Spoon the coconut rice into serving bowls and top with the salmon. Sprinkle with the coriander and mint leaves and serve with lime wedges.
Recipe adapted from donnahay.com.au.