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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

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.

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.

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.