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Salmon Marinated with Thai Spices

Recipe Information

Ingredients

• Tail piece of 1 salmon (approx 675 g) split in two lengthwise
• 4 tsp coarse sea salt
• 4 tsp sugar
• 2.5 cm / 1 in. fresh root ginger, peeled and grated
• 2 lemon grass stalks, coarse outer leaves removed, thinly sliced
• 4 kaffir lime leaves, finely chopped or shredded
• Grated rind of 1 lime
• 1 red chilli, seeded and finely chopped
• 1 tsp black peppercorns, coarsely crushed,
• 2 tbsp fresh, chopped coriander
• Fresh coriander sprigs and lime wedges to garnish

For the dressing:

• 150 ml mayonnaise
• Juice of ½ lime
• 2 tsp chopped fresh coriander

Method

1. Put the coarse sea salt, sugar, ginger, lemon grass, lime leaves, chopped chilli crushed black peppercorns and chopped coriander into a bowl and mix together.

2. Place one quarter of the spice mixture in a shallow dish. Place one salmon piece on top. Spread two-thirds of the remaining mixture over, then place the remaining fish piece on top.

3. Sprinkle with the rest of the spice mixture. Cover with foil, then place a board on top. Add some weights, such as clean cans of fruit.

4. Chill for 2 – 5 days, turning the fish daily in the spicy brine.

5. To make the dressing, mix the mayonnaise, lime juice and coriander in a bowl.

7. Scrape the spices off the fish. Slice it as thinly as possible.

8. Garnish with the herbs and lime. Serve with lime dressing.