Mt Cook Alpine Salmon

Poached Salmon with Palm Sugar Dressing

Serves 12. Recipe from “Hooked on Fish” recipe book by the Australian Women’s Weekly.
 

METHOD

  1. Pat fish dry, inside and out, with absorbent paper.  Place lemon grass, ginger, half the lime leaves and the two chilli halves inside fish cavity.
  2. Place fish in large fish poacher; add enough cold water to completely cover fish.  Bring slowly to a gentle simmer.  Remove from heat; stand, uncovered, 30 minutes.  Lift fish from liquid; drain well.
  3. Meanwhile, make palm sugar dressing.
  4. Pat fish dry with absorbent paper; place into large serving platter.  To remove skin, loosen around gills and pull skin back towards the tail.
  5. Finely shred remaining lime leaves and chilli halves.  Top fish with combined coriander, garlic, shredded lime leaves and chilli; drizzle with dressing.
  6. Palm sugar dressing:  Combine ingredients in small saucepan; bring to the boil; strain.  Cool.

INGREDIENTS

You will need a large stainless steel fish poacher (60cm long) for this recipe.  This dish goes well with a green salad; accompany with lime wedges.
 
3.5kg cleaned whole salmon
2 x 10cm sticks fresh lemon grass (40g), halved lengthways
5cm piece of fresh ginger (25g), sliced thickly
4 fresh kaffir lime leaves
2 fresh small red thai chillies, halved
1 cup loosely packed fresh coriander leaves
1 clove garlic, sliced thinly
 
Palm Sugar Dressing:
1/3 cup (90g) grated palm sugar
2 Tbs fish sauce
2cm piece fresh ginger (10g), grated
1 Tbs finely chopped coriander root and stem mixture
 

WHOLE SALMON

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