Sunday, 26 October 2008


From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &
(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.
1 piece salmon fillet
450g broccoli (cut into small pieces)
230g onions (sliced)
1 green chilli (cut 1/4" diagonals)
30g old ginger shreds
300ml concentrated coconut milk
450ml water
20 pieces curry leaves
4 tbsps oil
2 tsps salt
1 tsp chicken granules
Spice paste: mix well
3 tbsps coriander powder
1 tsp tumeric powder
4 tbsps water
For garnishing:
Lemon (cut into wedges)
Almond flakes (toasted)
1. Blanch broccoli in boiling salted water for about 2 minutes. Remove and refresh with tap water. Drain well.
2. Heat oil. Sauté curry leaves. Add in onions. Fry till light golden.
3. Add in spice paste. Fry till aromatic.
4. Stir in water and coconut milk. Add in green chilli and ginger shreds. Bring to a boil and simmer till thick. Add in seasoning.
5. Heat up some oil in a frying pan. Fry both sides of salmon fillet till almost cooked. Transfer onto a plate.
6. Pour (4) over the fish. Garnish and serve.
Tips: Coriander powder is serbuk ketumbar, tumeric powder is serbuk kunyit.

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