Salmon Fish Curry with Shallots and Lemon Grass Recipe

Here is a Thai influenced curry, made with ingredients that are relatively easy to source. In South Africa I would probably use kingklip fillets instead of salmon, but basically any easy to source firm-fleshed fish will work.

Salmon Fish Curry with Shallots and Lemon Grass

Ingredients:

450g (1 lb) salmon (or kingklip) fillets
4 shallots, finely chopped
2 garlic cloves, finely chopped
2.5cm (1 in) piece of fresh root ginger, peeled and finely chopped
1 lemon grass stalk, outer portion removed, core finely chopped
chillies, to taste (I would use 4 Thai birds' eye chillies, but for a milder version use 1/2 cayenne chilli), finely chopped
500ml (2 cups) vegetable or fish stock
1 tbsp Thai fish sauce
1 tsp brown sugar or honey

Method

Place the fish fillets in the freezer for about 35 minutes to firm up the flesh (this makes them easier to cut). At this point remove and discard the skin (you can freeze to make fish stock later). Then, using a sharp knife cut the fish into 3cm (1 in) cubes, removing any bones as you encounter them.

Pour the vegetable or fish stock into a pan and slowly bring to the boil. Add in the chopped shallots, garlic, lemon grass, chillies, fish sauce and sugar. Stir to combine, bring back to the boil then stir again. Reduce the heat and simmer the stock gently for 15 minutes.

At this point add in the fish and bring back just to the boil. Cover and take off the heat then set aside to stand for 12 minutes. Ladle into small bowls and serve with rice and crusty bread.

oyster mushrooms, ginger, garlic, oysters, sauce, chinese
Cakes
British
Salmon Fish Curry with Shallots and Lemon Grass https://fabulousfusionfood.blogspot.com/2019/04/salmon-fish-curry-with-shallots-and.html Salmon Fish Curry with Shallots and Lemon Grass. This is a Fusion-inspired recipe for a Thai-influenced curry of salmon pieces in a stock base flavoured with chillies, garlic, ginger, shallots and lemongrass. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7VuAvU6K6W60GzJKE-pu6Fu-SMwhwBc25sLDQhqw8yfgQG4GwXllGe2sqay28VxtsdeVG2tdH28fzZJiMqeGB2AIkRLppCO5pBESvnL1ffxMTZAeYvXEFRhyJO8Rbm83HMka81pr1uI/s1600/salmon-fish-curry.png 2019-02-18
Yield: 4

Salmon Fish Curry with Shallots and Lemon Grass

Salmon Fish Curry with Shallots and Lemon Grass. This is a Fusion-inspired recipe for a Thai-influenced curry of salmon pieces in a stock base flavoured with chillies, garlic, ginger, shallots and lemongrass.
prep time: 45 mins cook time: 30 mins total time: 75 mins

Ingredients:

  • 450g (1 lb) salmon (or kingklip) fillets
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2.5cm (1 in) piece of fresh root ginger, peeled and finely chopped
  • 1 lemon grass stalk, outer portion removed, core finely chopped
  • chillies, to taste (I would use 4 Thai birds' eye chillies, but for a milder version use 1/2 cayenne chilli), finely chopped
  • 500ml (2 cups) vegetable or fish stock
  • 1 tbsp Thai fish sauce
  • 1 tsp brown sugar, palm sugar or honey

Method:

  1. Place the fish fillets in the freezer for about 35 minutes to firm up the flesh (this makes them easier to cut). At this point remove and discard the skin (you can freeze to make fish stock later). Then, using a sharp knife cut the fish into 3cm (1 in) cubes, removing any bones as you encounter them.
  2. Pour the vegetable or fish stock into a pan and slowly bring to the boil. Add in the chopped shallots, garlic, lemon grass, chillies, fish sauce and sugar. Stir to combine, bring back to the boil then stir again. Reduce the heat and simmer the stock gently for 15 minutes.
  3. At this point add in the fish and bring back just to the boil. Cover and take off the heat then set aside to stand for 12 minutes. Ladle into small bowls and serve with rice and crusty bread.
Salmon Fish Curry with Shallots and Lemon Grass
© Dyfed Lloyd Evans

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