Osha Thai Salmon
Salmon wok dish inspired by Osha Thai: sweet basil, garlic chilli paste, tamarind glaze.
Osha Thai Salmon
A memory from San Francisco’s Osha Thai: sugar-savoury glaze, tamarind tang, basil perfumes.
Cube the salmon. Fry briefly in hot oil until the exterior is crisp but the centre remains raw. Set aside.
Pound red chillies and garlic into a paste. Fry the paste in fresh oil until fragrant.
Stir fry the red pepper strips with the chilli-garlic paste for 1 minute.
Sauce sequence: add fish sauce, palm sugar, oyster sauce and diluted tamarind one at a time, allowing each to glaze into a thick sauce.
Add cherry tomatoes and the partially cooked salmon. Simmer 30 seconds.
Turn off heat, fold in Thai sweet basil to wilt.
Plate, spoon over thick coconut cream and top with crispy fried eggs.
Notes
- Finish the salmon rare so it stays tender when tossed back into the wok.
- Use Rosa de Barbastro tomatoes if available for extra sweetness.
- Serve with jasmine rice to soak up the sauce.