Osha Thai Salmon

Name: Osha Thai Salmon
Total time: 30 min
Yield: 2 portions
Ingredients: 250 g Salmon fillet, cubed; 5 pcs Red chillies; 5 pcs Garlic cloves; Neutral frying oil; 1 pcs Red bell pepper, sliced; 1 tbsp Fish sauce; 1 tbsp Palm sugar; 1 tbsp Oyster sauce; 2 tbsp Tamarind concentrate (diluted); 8 pcs Cherry tomatoes, halved; 1 cup Thai sweet basil, torn; 1 tbsp Thick coconut cream; 2 pcs Crispy fried eggs

A memory from San Francisco’s Osha Thai: sugar-savoury glaze, tamarind tang, basil perfumes.

Process

Total

30 MIN

PORTIONS

250 gprotein

Salmon fillet, cubed

Cube the salmon. Fry briefly in hot oil until the exterior is crisp but the centre remains raw. Set aside.

5 pcsaroma

Red chillies

5 pcsaroma

Garlic cloves

fat

Neutral frying oil

Pound red chillies and garlic into a paste. Fry the paste in fresh oil until fragrant.

1 pcsstarch

Red bell pepper, sliced

Stir fry the red pepper strips with the chilli-garlic paste for 1 minute.

1 tbspsalt

Fish sauce

1 tbspsweet

Palm sugar

1 tbsp

Oyster sauce

2 tbspacid

Tamarind concentrate (diluted)

Sauce sequence: add fish sauce, palm sugar, oyster sauce and diluted tamarind one at a time, allowing each to glaze into a thick sauce.

8 pcsacid

Cherry tomatoes, halved

Add cherry tomatoes and the partially cooked salmon. Simmer 30 seconds.

1 cuparoma

Thai sweet basil, torn

Turn off heat, fold in Thai sweet basil to wilt.

1 tbspfat

Thick coconut cream

2 pcsprotein

Crispy fried eggs

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.