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.

Shrimp red thai cury

Ingredients and method for thai red curry paste : Size 2-3 cups.
1 medium size purple onion, chopped
3 small tomatoes chopped
1 tbsp of chopped green coriander leaves
6 thai red chilies,
1/2 peel of a medium sized lemon/ Lemon zest chopped
1 tsp. paprika / cayenne pepper
4 cloves garlic
1 thumb-size piece ginger,
1/4 tsp cinnamon powder/ 1 small cinnamon stick
4 cloves
1 tsp. jeera/ cumin seeds
1 tbsp coriander seeds
1 Tbsp. soy sauce
2 tbsp fresh lime juice
1 tsp brown sugar/ white sugar
1/2 tsp turmeric
1/4 tsp nutmeg
Salt to taste
4-5 kafir lime leaves for garnishing
1 tsp dark soy sauce
1 stalk fresh lemongrass/ 3Tbsp. frozen prepared lemongrass
1/4 tsp. ground white pepper
*1 tsp. shrimp paste, OR fish sauce

OR for veg: 1 Tbsp. Thai golden mountain sauce ( available in Asian stores)
* optional ingredients
Fry the coriander seeds, cumin seeds,red chillies over medium heat and then Blend with all above ingredients in a blender into a smooth paste. Don't add water at all for a thick paste. Paste will become redder after cooking.

Ingredients and method for curry :
1.5 Can thick creamy coconut milk
To make curry sauce add a 1.5 scoop of this curry paste to coconut milk in a wok/ deep sauce pan.add the chopped carrots and peas or choice or your veggies/protein/both and bring it to a boil till the veggies/protein are cooked stirring occasionally for 20 minutes or till the ingredients are cooked. Avoid Over cooking which will harden the meat and thicken the gravy.
Do a taste test for a balance of flavors:
too sour, add brown sugar.
too spicy,add more coconut milk.
too sweet,add cayenne pepper/paprika.
too salty,add fresh lime juice,
For a more stronger aroma,Add 1tbsp of curry paste.

Ingredients for garnish and accompaniments :
4-5 Basil leaves/ A bunch of coriander leaves & 1 tbsp roasted peanuts
Garnish as per choice and serve with steamed jasmine rice or plain white rice.

Tips :
Do not put too many vegetables, limit to 3-4 types for better taste.
You can experiment by adding the protein with vegetables, boneless chicken or other meat,
Tofu, or seafood like shrimp.