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Ingredients:
1/2 tbsp. Mae Ploy Yellow Curry Paste
4 pcs. Salmon (200g./each) fillet
2 tbsp. Lime juice
Flour (to dust)
CRISP CHILI SALAD:
2-3 tbsp. Cooking oil
3 pcs. Large green chili, seeded and shredded
3 pcs. Large red chili, seeded and shredded
3 pcs. Large yellow chili, seeded and shredded
3 tbsp. Ginger, shredded
1/2 cup Fresh Thai basil
1/2 cup Fresh mint
1/2 cup Fresh coriander (cilantro) leaf
2 Kaffir lime leaves, shredded
Instructions:
1. Marinate the salmon in Mae Ploy yellow curry paste for 2 hours.
2. Dust with flour (lightly) before frying.
3. To make the crisp chili salad, heat the oil in a large frying pan
4. Add the green, red and yellow chilies and ginger, cook for 5-7 minutes or until the ingredients are crisp.
5. Remove from the pan with a slotted spoon and drain on oil absorbent paper, wait until cool.
6. Then, toss the chilies , the ginger, basil, mint, coriander and shredded kaffir lime leaves, set aside.
7. To cook the salmon fillets, pan fried the salmon with medium heat for 2 minutes each side or until cooked to your liking.
8. To serve, place the salmon on serving plates, top with the chili salad and drizzle over the lime wedge.
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