Servings4
Ingredients
ADVERTISEMENT
Instructions
- Pat the salmon dry and cut it into even pieces. Season with ginger, soy, coconut milk and lime, then coat lightly in panko, flour or starch as listed.
- Heat a thin layer of oil in a wide pan. Fry the salmon in batches, leaving space between pieces, until crisp and golden; turn carefully.
- Make the sauce from the listed creamy or coconut ingredients, warming it gently in a separate pan. Keep crispy pieces out of the sauce until the last moment.
- Serve the salmon over or beside coconut sauce with cashews and steamed rice, spooning the sauce around it so the crust keeps its texture.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Ginger, soy, coconut milk and lime gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: coconut sauce with cashews and steamed rice.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Dry the salmon thoroughly before coating; surface moisture is the enemy of a crisp crust.
- Cook in batches and leave space between pieces so they fry rather than steam.
- Keep the sauce beside or beneath the fish until serving to protect the crust.
What to serve with it
Serve with coconut sauce with cashews and steamed rice. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.