Spicy coconut broth with tasmanian atlantic salmon and rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 150 g. piece salmon per person; (150 to 180) | |
| 1 | cup | Jasmine rice |
| ¼ | cup | Green cardamom pods |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | White peppercorns |
| 2 | Cinnamon sticks | |
| 4 | Star anise | |
| 2 | tablespoons | Oil |
| 3 | Onions; finely chopped | |
| ½ | Dessertspoon tumeric | |
| 1 | 5 cm piece ginger; peeled and very | |
| ; finely chopped or | ||
| ; minced | ||
| 1 | litre | Coconut milk |
| 500 | millilitres | Coconut cream |
| 6 | larges | Ripe tomatoes; stem core removed, |
| ; skinned and chopped | ||
| 1 | tablespoon | Brown sugar |
| 20 | millilitres | Fish sauce |
| Salt to taste | ||
| 2 | tablespoons | Garam masala; (see above) |
Directions
GARAM MASALA
SPICY COCONUT BROTH
1. Garam Masala: Dry roast the spices separately in a pan on moderate heat until they give off their aroma and are lightly roasted - be careful not to burn. Combine all the spices in a coffee grinder or mortar and pestle and grind until a fine powder. Store in an airtight container.
2. Spicy Coconut Broth: Heat oil in a large pan and cook onions until transparent. Add tumeric and ginger and cook on low heat for about 20 minutes, then add remaining ingredients. Bring to the boil, then simmer for 5 minutes. Check for seasoning. 3. While broth is cooking, cook the salmon and jasmine rice. The salmon can be poached in fish stock, char grilled or pan fried. To serve, spoon some rice into a wide soup bowl and top with salmon. Pour over the broth.
Recipe supplied by Fee & Me Restaurant, Launceston.
Converted by MC_Buster.
Per serving: 4814 Calories (kcal); 457g Total Fat; (79% calories from fat); 59g Protein; 211g Carbohydrate; 3mg Cholesterol; 272mg Sodium Food Exchanges: 5½ Grain(Starch); ½ Lean Meat; 11 ½ Vegetable; 3 Fruit; 91 ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.