Turmeric Salmon in Asian Herbed Broth with Thai Basil Oil

Serves 4

4 boneless salmon filets
2 tsp white peppercorns
3 inch piece of fresh turmeric, chopped
2 shallots chopped
2 garlic cloves, chopped
1 Tbsp palm (or brown) sugar
3 Tbsp vegetable oil
1 Tbsp fish sauce

Method

• Pound peppercorns in a mortar and pestle.
• Add turmeric and pound until almost smooth.
• Add garlic, shallots and sugar.
• Pound until almost smooth.
• Remove to a bowl and add oil and fish sauce.
• Cover and refrigerate 1 hour.
• Resesrve 1 Tbsp of paste for broth.
• Cover the fish with remaining paste and chill 3 hours or up to overnight.

Asian Herb Broth

2 cups chicken stock
4” galangal sliced
1 large stalk of lemongrass, sliced
2 shallots sliced
2 garlic cloves sliced
4 lime leaves sliced
6 Thai basil leaves
2 Tbsp coarsely chopped cilantro roots and stems
1 Tbsp turmeric paste
1 can coconut milk
1-2 tsp palm (or brown) sugar
1-2 Tbsp fish sauce
2-3 Tbsp fresh lime juice
2 long red hot peppers, finely sliced
6 lime leaves, finely sliced
2 Tbsp chopped fresh cilantro
2 cups cooked sweet potato, ½ inch dice (kept warm)
6 cups hot jasmine rice
Thai basil oil

Method

• In a large wok or pot, combine stock, galangal, lemongrass, shallots, garlic, lime leaves, basil leaves, turmeric paste, cilantro roots and stems.
• Simmer 15 minutes, adding water if necessary.
• Strain, reserving liquid and discarding solids.
• Return liquid to pan.
• Add coconut milk and sugar.
• Bring to a low boil and cook 5 minutes.
• Add fish sauce and lime juice. Taste for seasoning balance.
• Keep warm until ready to use.
• Heat ¼ inch vegetable oil in a heavy frying pan, until almost smoking.
• Carefully place the salmon flesh side down, into the oil.
• Sear a few seconds and reduce heat.
• Continue cooking until fish has caramelized, 2-3 minutes.
• Flip the fish and cover.
• Cook another 5 minutes or until fish is cooked.
• Remove from pan and cool 2 minutes.
• Remove skin.
• For 1 serving, mound 1 cup of rice in the center of a large open bowl.
• Top rice with cilantro.
• Place fish on rice.
• Ladle broth around rice.
• Scatter with sweet potato, hot pepper and shredded lime leaves.
• Drizzle with basil oil and serve.

Thai Basil Oil

3 cups + 1 cup washed Thai basil leaves
1 cup vegetable oil

Method

• Purée the leaves in a food processor, with the oil.
• Allow to drain in a jar, through a paper cone coffee filter. (Might take a few hours.)
• Finely mince remaining cup of Thai basil and combine with reserved oil.
• Chill until ready to use.

Chef Judy Dempsey
The Hungry Planet
Corner of Foster Street & Wilson Street
Perth , ON
For reservations call: (613)264-9234