Cooking Secrets California/Kathleen Devanna Fish 2002

Evil Jungle Salmon
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes


INGREDIENTS:
4 salmon filets, 6 oz each salt and pepper to taste 1 head green cabbage, shredded
2 cans coconut milk, Chaockoh brand, 13.5oz each 1-1/2 cups granulated sugar 4 Tbsps. Thai red curry paste, Mae Ploy brand
1/2 cup white vinegar 2 tsps fish sauce 1 Tbsp oyster sauce
2 Tbsps cornstarch 3 Tbsps cold water unsalted butter
fresh mint leaves or fresh cilantro, chopped shredded coconut



1 Lightly salt and pepper each salmon filet. Let stand 15 minutes at room temperature.
2 In another pot, blanch the cabbage about 30 seconds until wilted and bright green. Divide the cabbage and place in the center of four serving plates.
3 Simmer together coconut milk, sugar, red curry paste, vinegar, fish sauce and oyster sauce and bring to a boil.
4 Before serving, swirl in a little unsalted butter to make the sauce look glossy. Add some fresh mint leaves and/or fresh cilantro to sauce for color and taste.
5 To serve, cover the cabbage with the steamed salmon filets. Ladle Evil Jungle sauce over salmon filets. Garnish with a little mound of shredded coconut on top of the salmon. Serve immediately.

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