My next recipe in collaboration with Peterhead Fish Company is this salmon dish and I think it turned out really good as a different, Japanese style to cook salmon! Sweet chilli sauce has always been one of my favourites but I have never made it until I created this recipe- it is really cheap and easy to make and a lot spicier than the stuff you can buy. Definitely worth a try even if you don’t make the salmon! I only breadcrumbed the top of the salmon fillet but you could breadcrumb it all over and pan fry the salmon without grilling it.
RECIPE
SERVES 2
Ingredients:
- 2 skinless salmon fillets
- 2 slices bread (stale if you have)
- 2 handfuls of desiccated coconut
- 1 egg, beaten
- Tablespoon plain flour
- 2 red chillis
- 150ml white wine vinegar
- 50g sugar
- 2 cloves garlic
- White rice
- Coconut milk
- Salt and pepper
- Sunflower oil
METHOD
1. Whizz the bread into crumbs using a food processor (or coarsely grate it). Add one handful of coconut and a grind of salt and mix together.
2. Place the flour, egg and coconut breadcrumbs on three separate plates.
3. Dip the top of the salmon into the flour, then the egg and then the breadcrumbs. Dip into the egg and breadcrumbs again. Set aside.
5. For the sauce: in a pestle and mortar, crush the garlic and 1 and a half chillies into a paste. Finely chop the remaining half chilli. Place the paste, chopped chilli, vinegar, sugar and 100ml of water in a pan over a low heat. Stir until the sugar is dissolved (around a minute) turn up the heat and bring to the boil. Boil for around 5 minutes until reduced and syrupy. Do not taste until it has cooled as the sugar gets very hot.
4. For the rice, pick a small mug and boil the kettle. One small mug will cook enough rice for more than 2 people but it’s the easiest way to measure accurately. Fill the mug with rice and pour into a colander. Rinse the rice under cold water for around a minute. Pour into a pan. Fill the same mug with coconut milk and pour into the pan. Fill the mug again with boiling water and add to thepan. Grind some salt into the pan too. Bring to the boil, stir once and cover. Turn the heat to the lowest setting and cook undisturbed for 10 minutes. After 10 minutes, take the pan off the heat but do not remove the lid. Leave for a further 10 minutes to steam cook. Fluff with a fork before serving.
6. Heat the grill to high. Heat around a centimetre of sunflower oil in a frying pan over a high heat. When hot, place the salmon fillets, breadcrumb side down, in the pan and cook for 4-5 minutes until the breadcrumbs are golden brown. Drain out the remaining oil and place the salmon in a dish. Place under the grill. Grill the salmon for 5-6 minutes until no longer opaque but still slightly pink inside.
7. In the frying pan used for the salmon, toast the remaining handful of coconut with a pinch of sugar. Keep an eye on it but in about a minute it will be golden and toasty.
Enjoy!
TIPS
- To save time, flip the salmon over in the pan to cook the other side.
- Use dried chillis instead of fresh if you don’t have any.
- Serve with some steamed pak choi
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