THIS salmon recipe combines the heat from the Galangal with the sweet, floral flavour of the Tuberose. They become a winning combination that brings out the depth of flavours in this elegant dish. This recipe was first published in Flavours magazine.
- 1cup water
- 1cup young galangal, sliced
- 1/2cup lemongrass, sliced and pounded
- 2stalks coriander root
- 4 shallots
- 200g Salmon fillet, skinned and cut into cubes
- 100g Tuberose, use only the young flowers, approximately 7cm (3”) from the top
- 3tbsp fish sauce
- 1tsp sugar
- 1cup coconut milk, from 300g grated coconut and 1 cup boiled water
- 6 - 8 kaffir lime leaves, shredded
- 1sprig coriander, leaves only
- 2tbsp lime juice
- In a pot, bring water to the boil, then add galangal, lemongrass, coriander roots and shallots, and simmer for 5 minutes. Next, add the salmon, tuberose, fish sauce and sugar, and bring to a gentle boil without stirring.
- Add the coconut milk and kaffir lime and coriander leaves, then turn off heat. Add the lime juice to the soup just before serving.