(1 votes, average: 5.00 out of 5)
Loading...
Fresh fish is perfect for the grill or hot plate.
Preparation + cooking times 1 hour.
serves 2.
400 g salmon fillet with skin on
2 (15 ml) tbs fish sauce
1 1/2 (15 ml) tbs lime juice
1/4 level tsp ground Himalayan salt
4-6 hot red or green chilies, finely chopped
4 (1 g) thai or sweet basil leaves, roughly chopped
6 (1 g) mint leaves, roughly chopped
1 (14 g) spring onion (scallion, green onion), finely sliced
10 g coriander stem (cilantro) finely chopped
1(6 g) clove garlic, finely chopped
Method
1. Wash the salmon fillets and pat them dry with kitchen paper.
2. Place fish in a single layer in a shallow dish. Mix together all ingredients and spoon over the fish, cover with cling wrap and marinate for 30 minutes in the refrigerator.
2. Place fish in a single layer in a shallow dish. Mix together all ingredients and spoon over the fish, cover with cling wrap and marinate for 30 minutes in the refrigerator.
3. Lightly oil a preheated grill or grilling pan on a stove, cook the fish for 2 to 3 minutes on each side, or until lightly browned or cooked through.
The fish will flake easily when tested with a fork.
The fish will flake easily when tested with a fork.
Serve the fish fillet with rice or salads.
Hints & Tips;
Do not over cook the fish or it will be dry.
Salmon should be still just pink in the centre.
Alternative fish; red snapper, sea bass, king fish, barramundi, ocean trout.
Fish cutlets can also used in this recipe.
