INGREDIENTS
TOM KHA SAUCE
PREPARATION
Season the Salmon on both sides and add corn oil. Get a non-stick pan and heat it to medium heat. Seared the salmon with its skin below. Sear until crispy (approximately 3 minutes), then transfer to the oven and bake at 180 C for 5 minutes, remove, then set aside. For the sauce, heat a pan and add oil, garlic, onion, lemon grass and galangal. Saute till golden and fragrant. Add the coconut water. Stir well and add coconut mix, still well and let it simmer for 3 minutes on a small flame, until it thickens. Season to taste.
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