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Turmeric
Salmon in Asian Herbed Broth & Thai Basil Oil
with Wine
Suggestions
Recipe
created by Chef Judy Dempsey, Owner of The Hungry Planet, Perth, ON
The
Hungry Planet is located in the beautifully restored, vintage
GM building in the historic town of Perth, Ontario. Discover why The
Hungry Planet has been recommended in "Where to Eat in
Canada".
The
Savvy Grapes wine
suggestions: Pierre
Sparr, Gewurztraminer,
A medium bodied wine with aromas of tropical fruit, pear & honey. The
light acidity of this wine enhances the Thai spices. A classic match with
spicy & Asian foods.
Other
wine suggestions:
- One, Pierre Sparr, France (a blend of 5 aromatic grapes)
Turmeric
Salmon
4 boneless salmon filets
2
tsp white peppercorns
3
inch piece of fresh turmeric, chopped
2
shallots chopped
2
garlic cloves, chopped
1
Tbsp palm (or brown) sugar
3
Tbsp vegetable oil
1
Tbsp fish sauce
Pound
peppercorns in a mortar and pestle. Add turmeric and pound until almost
smooth. Then add garlic, shallots and sugar and continue to pound until
almost smooth. Remove to a bowl and add oil and fish sauce. Cover and
refrigerate 1 hour. Reserve 1 Tbsp of paste for broth. Cover the fish with
remaining paste and chill 3 hours or up to overnight.
Asian
Herb Broth
2
cups chicken stock
4”
galangal sliced
1
large stalk of lemongrass, sliced
2
shallots sliced
2
garlic cloves sliced
4
lime leaves sliced
6
Thai basil leaves
2
Tbsp coarsely chopped cilantro roots and stems
1
Tbsp turmeric paste
1
can coconut milk
1-2
tsp palm (or brown) sugar
1-2
Tbsp fish sauce
2-3
Tbsp fresh lime juice
2
long red hot peppers, finely sliced
6
lime leaves, finely sliced
2
Tbsp chopped fresh cilantro
2
cups cooked sweet potato, ½ inch dice (kept warm)
6
cups hot jasmine rice
Thai
basil oil*
In a large wok or pot, combine stock, galangal, lemongrass, shallots, garlic, lime leaves, basil leaves, turmeric paste, cilantro roots and stems. Simmer 15 minutes, adding water if necessary.
Strain, reserving liquid and discarding solids. Return liquid to pan. Add coconut milk and sugar. Bring to a low boil and cook 5 minutes. Add fish sauce and lime juice. Taste for seasoning balance. Keep warm until ready to use.
Heat ¼ inch vegetable oil in a heavy frying pan, until almost smoking.
Carefully place the salmon flesh side down, into the oil. Sear a few seconds and reduce heat. Continue cooking until fish has caramelized, 2-3 minutes. Flip the fish and cover. Cook another 5 minutes or until fish is cooked. Remove from pan and cool 2 minutes. Remove skin.
Thai
Basil Oil
3
cups + 1 cup washed Thai basil leaves
1
cup vegetable oil
Bringing
it all together
For
1 serving, mound 1 cup of rice in the center of a large open bowl. Top
rice with cilantro. Place fish on rice. Ladle broth around rice. Scatter
with sweet potato, hot pepper and shredded lime leaves. Drizzle with basil
oil and serve.
Recipe Courtesy of:
Corner
of Foster Street & Wilson Street, Perth, ON
For reservations call: (613)264-9234
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