Thai Choo-Chee Salmon

Thai Choo Chee Salmon

One of my favourite Thai dishes and it took a lot of experimenting to get the taste just right. It is a very simple process involving two steps- a blender and a wok. Iv used salmon but it works very well with prawns and beef as well. Serve with either noodles or rice.  A true taste of Thailand.

 

 

 

What's needed



2 salmon fillets

lemon grass (1 stalk)

Garlic  (half of whole bulb)

Galangal (thumb sized or two teaspoons if paste)

Red chillies (depends how hot you like it!)

Fish sauce (2-3 tablespoons)

Shrimp paste (half a teaspoon)

Lime leaves (3-4)

Limes (1-2)

Red onions (2)

Red pepper (1)

Spring onions(3-4)

Brown sugar (3-4 tablespoons)

Five spice powder (1 tablespoon)

Coconut milk (one tin)

Tamarind paste (2-3 teaspoons if concentrate)

Fresh Thai basil

Fresh Coriander

Honey roast peanuts (hand full)

Black pepper

 

Preparation

 

 

 

1. Firstly chop roughly (its going to get blended but chopping reduces chance of fibre stalks surviving the blending) the red onions and the pepper. Collect in a bowl as shown. Add 2-3 lime leaves.
2. Bruise the lemongrass (using rolling pin) and remove the outer stalks retaining the inner fragrant part. Cut into small pieces and add to the bowl. Peel the garlic and add to the bowl. If using fresh galangal chop a thumb sized amount and add to the bowl, if using paste 2-3 teaspoons.
3. Cut the stalks from your chillies and add to the bowl. If you don't like it too hot deseed them but if like me you like it spicy leave them in. I usually add 2-3 large mild chillies and 3-4 of the small hot bird eye chillies- that would give a medium spicy heat.
4. Add the bowl ingredients to the blender.
5. Then add to the blended 1 tablespoon five spice powder, a tin of coconut milk, the juice of 1 lime.
6. Next add half teaspoon of shrimp paste, 2-3 tablespoons of fish sauce (depending on taste), 3 table spoons of brown sugar. Lastly add a handful of honey roast peanuts.
7. Blend the mixture in a high power blender for several minutes until the colour has changed from a pale pink to a light red colour.
8. Chop  a hand full of coriander and a palm full of thai basil- set these aside.
9. Skin your salmon fillets (very easy) and cut into large diced chunks. Set aside in a bowl, season lightly with salt and pepper. Then chop your spring onions into 2-3cm length pieces and add to the salmon bowl.
10. To get cooking set up as below.

 

 

Get cooking

Most the work has already been done!

 

1. Heat the blended mixture in a wok on a medium heat for 15-20 mins.
2. Over time the colour will change (see pics below) and the flavour will deapen as the blended mixture cooks
3. Add the salmon and spring onions and cook through. This should take just over five minutes, if you are unsure remove a piece of salmon and cut into to test.
4. Add the coriander and the Thai basil.
5. Taste- add more sugar if you would like it sweeter, more fish sauce if more salty, more five spice for more flavour, dried chili for more heat or more lime juice for more zing.
6. Serve with either rice or noodles.

 

This dish works equally well with king prawns or sirloin steak. If using king prawns cook in exactly same way as above. If using steak cook the sauce as above but grill the steak to your liking separately, slice the steak into strips and pour sauce over it.