INGREDIENTS
- 80 gm Salmon Norwegian fillet with skin, cut in 3 pieces
- 30 gm Young flesh coconut core it length wise
- 10 gm Salmon Roe
- 2 gm Mint leaves whole and shredded
- Lime juice from one lime
- 10 ml Corn oil
- 2 gm Salt
- 2 gm crushed Black pepper
TOM KHA SAUCE
- 100 gm Coconut milk powder
- 20 gm Lemon grass Thai
- 20 gm Galangal Thai peel and chop fine
- 2 gm Kaffir lime leaf Thai wash and dry
- 2 gm Garlic peeled and chop fine
- 2 gm Onion peeled and chop fine
- 300 ml Young Coconut water strain well
- 10 ml Corn oil
- 2 gm Salt
- 2 gm White pepper powder
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.
Savour a carefully curated Set Menu this Doha Food Festival at B-Lounge, from 25 to 29 October. Prices start from QAR 300 per person and include delectable sushi platters, hot starters, main courses and delicious desserts. Please call +974 4484 8000 to book.
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