Cooking with Coconut Milk + Salmon Coco Sauce Recipe Example

Hello!

I decide to make a general recipe post today!

Coconut milk is one of the most versatile cooking ingredients that I really like. This ingredient, which I believed originated in Asia (Indian, Thai, Indonesian, Cantonese cuisine all seem to favour this), can be used to make various types of cooking, from appetisers to main course and sweet desserts! In fact, I've always admired Thai coconut milk based desserts (although admittably I refrain myself from eating a lot of them because of their high sugar content!)

Coconut milk gives a distinctive taste to my homemade cooking, and to me, is a great substitute allowed on the South Beach Diet. Moreover, at least in the UK, you can always find half-fat coconut milk (I found mine from Waitrose). If you ever have a chance to come to Indonesia during the Ramadan or the Islamic Holy Month period, you'll find that most of the food served after the day fasting period ends are nearly made entirely using coconut milk!

To incorporate coconut milk to your daily simple homemade cooking promoted by the one by two kitchen blog is relatively simple. I use them to make Thai green curry and one of my favourite dishes: salmon and Chinese cabbage in coconut milk sauce. Lately I've really liked eating Chinese cabbage, because they remain fresh longer than other leafy veggies.

An important bit of doing stir-fry is to add water to create the sauce. I learn this by experience!

Do take a look at the recipe below, and remember that you can change the ingredients to your liking. Just remember the Coco sauce mix: fish sauce, a little bit of water during stir-fry, and coconut milk!

Salmon, Prawn and Chinese Cabbage in Coco Sauce

Salmon, Prawn and Chinese Cabbage in Coco Sauce

Ingredients:

• Coconut milk (preferably half-fat - half a can)
• Fish Sauce
• Salmon (1 Fillet - cut to square pieces)
• King Prawn (approximately half-pack or 100 grams)
• Chinese Cabbage (approx. 5 leaves - chopped)
• Bean sprout (as desired)
• Spring Onion (2; chopped)
• Extra virgin olive oil OR other vegetable oil

How to Prepare:

• Heat one tablespoon of oil in a frying pan
• Sizzle the spring onion until the fragrance comes out
• Put the Chinese cabbage and bean sprout in, stir-fry for around 3 minutes
• Put the salmon in, stir-fry for additional 4-5 minutes or until salmon turns opaque
• During stir-frying, add some water if pan becomes too dry, but not too much until it covers the pan!
• Pour fish sauce sauce (approx. 4 tablespoons)
• Pour the coconut milk and stir-in
• Wait until the sauce boils and mix more fish sauce if you want more flavours
• Stir in the prawn and wait until they boil
• Serve!

AWESOME dinner and SBD-ish!

You might like to read my posting about fusion food at here.


LOVE. the one by two kitchen.