Monday, 11 September 2017

Salmon with Lime Coconut Lemongrass sauce

Lime Coconut Lemongrass sauce
(Serve 3-4 pax)
  • 200ml AYAM coconut milk
  • 1 shallot, sliced
  • 1 tablespoon coconut oil (you can use any vegetable oil)
  • 1 lime zest
  • 1 tablespoon lime juice
  • 1 stalk of lemongrass, smashed
  • 1 chilli padi, optional if u don't take spicy
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce, to taste
  • 5 basil leaves, sliced 
  1. In a small sauce pan, heat up the coconut oil and sauteed the shallots till fragrance.
  2. Add in the coconut milk, smashed lemongrass, lime zest and simmer at low fire for 5 mins. Keep stirring the sauce to avoid burn.
  3. Add in fish sauce and lime juice to taste. (Adjust to your taste preferred)
  4. Add in chilli and off fire. Set the sauce aside while u pan fried the salmon. Refreshing, slightly spicy coconut sauce serve the sauce on rice & salmon. Add sliced basil leaves on the rice & salmon before pouring the sauce on it. 

Coconut Lemongrass sauce served well with any meats! Give it a try and enjoy! 

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