Pan seared lime coriander salmon with sesame coconut soy glaze

This is a mild spicy thai preparation with sweet and sour taste with a variety of ingredients offering a perfect a blend of crispy sesame and dried coconut along with the tangy lime, apple cider vinegar, tomato and dark soya sauce. Best served with your favorite chili basil rice or simply jasmine rice or noodles.

Serving size : 2-4
Total preparation time : 20 mins
Cooking time : 8 mins

Ingredients :

4 pieces, Boneless skinned salmon fillets

For the thai marinade sauce :

1 tspn lime juice

1 tspn apple cider vinegar
1 tspn finely chopped cilantro leaves

1/2 tbspn dark soya sauce
1/2 tbspn cooked tomato paste.
1 tspn thai chilli powder
1/4 tspn corn flour
1/4 tspn sugar
1 tspn salt

1 tspn onion powder
1 tspn ginger garlic paste/mixed powders

1 tbspn dried coconut

1 tspn roasted sesame seeds.

For the frying :
1 tbspn sesame oil

For the garnish :
1 tspn finely chopped cilantro leaves
1/2 tspn roasted sesame seeds.

Method :

Make the marinade sauce adding all the ingredients one by one mixing to avoid lumps. Marinate the fish with the listed marination ingredients for 20 mins under refrigeration.
Heat sesame oil in a non stick heavy bottom pan. Place the marinated fish on the pan and fry on either sides evenly on medium heat for 6-8 minutes. Serve hot with jasmine rice or a side of your choice. Sprinkle roasted sesame seeds and cilantro to garnish.

Tip :
Marinade is sticky so use a non stick heavy bottom skillet to avoiding burning.
Fry on medium heat.
You could also bake it in a preheated oven at 350*F for 6-8 mins.
You could use part of the marinade sauce as a dressing over the fish while serving.