Use a fork and flake the cooked salmon into small bits.
Recipe courtesy of Chef Pailin at Hot Thai Kitchen.
Prep time
Cook time
Calories
Ingredients
Servings
Use a fork and flake the cooked salmon into small bits.
In a mortar and pestle, grind peppercorns and chili flakes together until the peppercorns are fine and the chili flakes are more finely broken up. Add garlic and chopped cilantro stems and pound into a paste.
In a pot, reduce ¼ cup (60 mL) of coconut milk until thick and the oil starts to separate from the coconut milk. Add the herb paste and saute for 2-3 minutes.
Add the remaining ½ cup (125 mL) of coconut milk, ground peanuts, fish sauce, and sugar. Let simmer for about 3 minutes.
Stir in the salmon and let it cook for about 2 minutes. Stir in shallots and lime juice, remove from heat immediately.
Add more water or coconut milk to adjust the consistency if the dip is too thick. Taste and adjust seasoning with more fish sauce and/or lime juice as needed. Stir in cilantro leaves.
Serve warm with rice crackers and other vegetables.
Test Kitchen Tips: Use wild salmon for a brighter colour. You can cook the salmon in whichever way is easiest, you can even use leftover salmon; I like to just steam it for 5 minutes.
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