Salmon Tom Yum Fried Rice

By Ying Bower

Ingredients: 2 salmon fillets 2 tbsp fish sauce and a little extra 2 tbsp lemon juice 2 tbsp sliced lemongrass 1 tbsp grated fresh galangal (use ginger root if galangal is not available) 10 fresh lime leaves 1 lime 1-1/2 cups of cooked rice Coriander to garnish 3 red chillies 1 tbsp Thai chilli paste 2 tbsp sliced shallots

Method: Cut the salmon into small cubes and marinate in the fish sauce and lime juice: leave it in the marinade for at least 5 minutes.

Make tom yum paste by putting 1 tbsp of the lemongrass (save the other tbsp to be added at the end) in a small blender with the fresh galangal and Thai chilli paste and blend. This can also be done with a pestle and mortar. Slice the shallots, lime leaves and chillies then set aside.

Add 2 tbsp of vegetable oil into a hot pan or wok then add the tom yum paste. Fry it on a medium heat for 1 minute then add the marinated salmon cubes.

Stir fry the fish for about 4 to 5 minutes until it is just cooked, then add the cooked rice, stir it together with the salmon and cook for 2 minutes, adding a drizzle a little bit of fish sauce.

When everything is mixed and cooked, add the sliced shallots, lime leaves, chillies and reserved lemongrass into the pan, stir everything together and cook for another minute. Remove the pan from the heat, garnish with coriander.

Serve and enjoy!