This is a super easy recipe to wow your friends with your Asian cooking skills. Serve with Excelsior Sauvignon Blanc.
Why is this the right wine choice? Sauvignon Blanc marries very well with Thai food. It won’t bat an eyelid at the lemon/ lime flavours in this recipe and the saltiness of soy/ fish sauce and the concentrated umami flavour call for a white wine like Sauvignon Blanc. As surprising as it may seem, chilli does not change the taste of wine at all. A feisty, young white will withstand chilli’s onslaught and should be served well-chilled to cool and refresh the palate.
To serve 4 you will need:
- 4 salmon fillets
- 1 thumb sized red chilli , take out the seeds and chop very finely 2 garlic cloves, finely chopped
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1/4 cucumber , diced
- red onion, diced
- 4 tbsp sweet chilli sauce , mixed with a squeeze of lime juice
- coriander , handful, roughly chopped
For excellent fresh fish in Cape Town contact Julie Carter from Ocean Jewels on 083 5820829 or firstname.lastname@example.org
What to do:
- Put the salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey. Season with pepper and refrigerate for at least 20 minutes or overnight if you have time.
- Grill or barbecue the salmon until it is crisp at the edges. If you like it cooked all the way through rather than rare in the middle then keep cooking until the fish feels very firm to the touch.
- Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce.
Recipe adapted from BBC Good Food