This sauce would complement any fish selection. I selected the smoked salmon from our local farmers market because it had a sweet smoky glaze. I used the Thai style green chili sauce from Trader Joe’s for the base flavor of this quick sauce. You could also use your favorite chili paste. Serve it with some steamed rice and lots of fresh cilantro and basil.
Serves 2-3 people
- 1 lb smoked salmon filet
- 1 tablespoon coconut oil
- 1 sweet onion, finely diced
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 jalapeño, seeded and thinly sliced
- 2 teaspoons ground coriander
- 1 cup coconut milk (use full-fat for a richer/thicker result)
- 1/2 cup vegetable vegetable or chicken broth
- 1 cup shredded carrots
- 1 dozen sliced shiitake mushrooms
- 1 zucchini, diced into bite-sized pieces
- 1 bunch tender portion of ‘asparagus, 1 inch pieces
- 3-5 tablespoons Thai stile green chili sauce (I love Trader Joe’s)
- 1 teaspoon kosher salt, or to taste
- freshly ground black pepper, or to taste
- 1 to 2 tablespoons lime juice
- 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped, more for garnish
- 1/4 cup chopped basil, more for garnish
- Radish for garnish
In a large skillet, add the oil, onion, jalapeño garlic, ginger, coriander , salt and pepper and sauté over medium heat until the onion begins to soften about 5 minutes, stirring frequently. Add the mushrooms, carrots, zucchini, asparagus and green chili sauce and stirring frequently so vegetables tenderize (a few minutes). Add coconut milk and broth and bring mixture to a simmer. Reduce the heat slightly and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced a bit and vegetables are cooked. Stir in fresh cilantro, basil and lime juice. Serve with fish, and steamed rice and garnish with additional fresh cilantro, basil and radish. Enjoy!
Lots of lovely flavors here!
Thank you, really lovely with the fish!