Asian-Style Salmon Crudo
Servings: 2 portions
Cost: €25
Equipment
- 1 Sharp knife
- 1 Medium sized mixing bowl
- 1 Blender
- 1 Strainer
Ingredients
- 180 gr Sushi grade salmon
- 200 ml Full fat coconut milk. Chilled
- 2 tbsp Lime juice. Fresh
- 2 tsp Fish sauce or light soy sauce
- 1 tsp Grated ginger
- Flaky salt
- Black pepper
Basil oil
- 50 gr Basil leaves. Indonesian, Thai or normal basil if you cannot find them
- 200 ml Neutral oil
Toppings
- 1 Bird's eye chili. Thinly sliced
- Soy sauce pearls
- 1 Rice paper. cut in half
Instructions
Basil Oil
- Wash basil and dry completely
- Blanch basil in boiling water for 10-15 seconds. Transfer immediately to ice water, then squeeze out all of the water excess or pat fully dry.
- Blend basil with oil until smooth.
- Strain through cheese cloth or fine sieve. Store in a sealed container in the fridge. You can keep this for 1-2 weeks in the fridge and up to 3 months in the freezer.
Coconut salmon crudo
- Slice your salmon into thinly slices and set aside
- In a medium-sized bowl, add in coconut milk, fish/soy sauce, lime juice, and grated ginger. Stir until well-combined.
- Pour the coconut milk mixture into a serving plate, add in basil oil and place your salmon slices on top. Top with some garnishes and sprinkle with some flaky salt and pepper. Enjoy!