Salmon in Coconut cream

Name: Salmon in Coconut cream
Total time: 1200 s
Yield: 2-3 servings
Cuisine: British
Ingredients: 500 g Slice Pink Salmon; 2 cups Water Spinach (Kangkong); 11/2 cups Coconut Cream; 1 Tbsp Thai Fish Sauce; 1 medium onion, chopped; 5 cloves garlic, minced; 1 thumb size Ginger, sliced; 1 pc. Chilli Finger, sliced (depends how spicy you want); 1/4 Tsp Ground Pepper; 1 Tbsp Canola oil

DEBBIE @debB18

Philippines

Yummy yet simple and easy to make.

DEBBIE @debB18

Philippines

Yummy yet simple and easy to make.

Saved

Ingredients

20 minutes

2-3 servings

500 gSlice Pink Salmon
2 cupsWater Spinach (Kangkong)
11/2 cupsCoconut Cream
1 TbspThai Fish Sauce
1medium onion, chopped
5 clovesgarlic, minced
1thumb size Ginger, sliced
1 pc.Chilli Finger, sliced (depends how spicy you want)
1/4 TspGround Pepper
1 TbspCanola oil

Saved

Steps

20 minutes

1

Heat oil in a pan
2

Saute onion for 30 sec, add ginger and garlic. Cooked for 1 min.
3

Add coconut cream, simmer
4

Add chilli, fish sauce and ground pepper. Let it simmer
5

Add Salmon, cooked for 5mins. on each side
6

Add in Kangkong, cook for 2mins, cover and let the steam contiue cooking process
7

Enjoy with rice 🍚
8

Note: Kangkong can be replaced with Baby Spinach. Adjust fish sauce according to taste, if too salty you can add sugar. I used fresh coconut cream, store bought in can is fine but if coconut CREAM is not available you can replaced it with coconut MILK. Instead of 11/2 cup coco cream, use 2 cups coco milk. You can make a large batch of the sauce which can also be use for Shrimp or Crab 😉