This Balinese-inspired fish recipe is brought to life by fresh avocados, tomatoes and herbs. Don’t forget to follow Massimo’s proper poaching procedure!
Ingredients:
4 salmon filet, 6oz each poached
4 medium tomatoes of your choice, diced
2 avocados, ripe, diced
1 bunch Thai basil, leafed
1 red onion, julienne
2 limes
1 bunch cilantro
4 tbsp mayonnaise
2 tbsp Sriracha sauce
1 tbsp sweet chilli sauce
2 cups jasmine rice
1 ½ cup coconut milk
1 ½ cup water
3 tbsp dry coconut, unsweetened
Pinch salt
Method:
1) Mix the mayonnaise with the Sriracha and the sweet chilli sauce, set aside until needed.
2) Rinse the rice under cold water and place in a rice steamer; add the coconut milk, coconut shred and water, add a pinch of salt and steam until cooked.
3) Place the tomato in a bowl with the onions, Thai basil and season with some salt and lime juice and toss lightly.
4) Place some tomatoes on a plate; add a few spoonful of rice and flake some good chunks of salmon all over, drizzle some Sriracha infused mayonnaise and serve.
Serves 4
Note: Since the flavours are Asian-inspired, I recommend you add ginger and lemongrass to the poaching liquid and instead of bay leaves perhaps use curry or Indian bay leaf known as Salam leaves.
Proper Poaching Procedure for Fish
Prepare a court bouillon (poaching liquid or broth)
4 cups water
½ cup chopped carrots
½ cup chopped onions
½ cup chopped celery
2 cloves garlic
2 bay leaves
1 tbsp whole black peppercorn
½ cup white wine or the juice of 1 lemon
Salt to taste
Method:
1) Boil all the ingredients for at least 30 minutes then remove from fire and cool to the touch, strain to remove all the vegetables and return to the stove into a wide pot.
2) Place the fish fillets into the boiling broth and immediately turn the fire to simmer and do so for about one minute, turn the fire off, place a lid on it and rest for about five minutes.
3) The important thing to remember is that the poaching liquid has to have flavour in order to enhance the flavour of the item poached, salt is very important and needs to be used conscientiously.
Courtesy Massimo Capra www.massimocapra.com