Panang Salmon

November 21, 2015 2 Comments

Panang Salmon

This is an incredibly quick and easy dish to make, it can be made with other fish too apart from salmon, red snapper would be good. The Panang paste is medium heat though you could use less if you prefer a really mild dish.

This is what you need. 1 packet of paste and one can of coconut milk is sufficient for up to 4 salmon fillets. The red pepper and kaffir lime leaves are optional for garnish, go where your imagination or fridge salad drawer takes you! I'm also using some Thai sweet basil leaves I spotted in my local Waitrose.You can buy them frozen in Thai or Vietnamese shops, sometimes in other Asian or Chinese stores also, they last a long time in the freezer so are worth looking out for. Check out my blog post for other places to buy too. Kaffir lime leaves  I'm also using some Thai sweet basil leaves I spotted in my local Waitrose. It is always a good idea to have a little lime juice to hand to adjust sweetness, if needed,  to your personal taste at the end of cooking. You also adjust saltiness by adding a little more fish sauce or salt if required.

Make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here, Cooking Thai Curry with Coconut Milk.


Marinate the salmon fillets in roughly half the contents of the curry paste for an hour or two. Quantities are not too critical here, half a pouch is enough for up to 4 reasonable sized fillets. If the fish has skin attached I like to leave it on and fry the skin side until it is quite crispy, that's the Thai way so down to personal preference. Dredge the salmon in some plain flour.

Add a couple of tablespoons of vegetable oil to a pan and bring to a medium heat and add fish skin side down. Fry for 2 /3 minutes. Turn and cook the other side. Sear the remaining sides for a minute or so.

Remove fish from pan and keep warm. Wipe pan clean and add the remainder of the curry paste.Heat and stir and then add around 4 tablespoons of coconut milk, preferably from the thicker part at the top of the can. Adjust the quantity of coconut milk depending on how much fish you are cooking and how much sauce you want to serve it with.

Heat and stir until it bubbles, then add the pepper strips and sliced lime leaves or whatever else you wish to add to it..

Place fish back in pan and cook for a further minute or two.

Arrange on a plate spooning the sauce over. I've added some coconut milk to give a little contrast in both appearance and taste, some fried shredded lime leaf and basil leaf to garnish it with, purely decorative so it's up to you!

Enjoy!. 
UPDATE. Comments section added.

 




2 Responses

Jo
Jo

October 08, 2018

Made salmon panang this evening, and it tasted exactly like it should, based on our former excellent Thai place. Wonderful flavor and just the right spiciness. My family were so excited for this, because that restaurant closed.

Catherine bridge
Catherine bridge

June 14, 2017

Used Penang paste with king prawn instead of salmon and was delicious and enjoyed by everyone . Will be trying it with salmon next time . Delicious and yet another great paste I have recommended ?

Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Thai Tofu stir fry
Thai Tofu Stir-Fry

March 26, 2019

Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients..

Continue Reading

Thai Yellow Crab Curry
Thai Yellow Crab Curry

February 23, 2019

This is actually a Thai dish that doesn’t scream I'm Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in...

Continue Reading

Thai Red Chicken Curry with Butternut Squash
Thai Red Chicken Curry with Butternut Squash

October 28, 2017

Thai red chicken curry with butternut squash is a classic and a great favourite of mine. The colouring effect of the squash results in a curry that is orange rather than red; however it is still very definitely a Thai red curry. And if that sounds confusing, what you have to know is that in Thai when we refer to a red or green curry we are talking about the colour of the chilies we use to make the curry paste, not the colour of the finished curry. You can chop and change the ratio of chicken ...

Continue Reading

901
Verified Reviews
★ Judge.me Reviews

Let customers speak for us

912 reviews
98%
(891)
2%
(17)
0%
(2)
0%
(0)
0%
(2)
Great with Lamb Breast

Bought a new bigger casserole specially, doubled the quantities and invited friends over. Great success, looking forward to cooking with Nitsa's Massamam paste again!

Panang Glory

The taste is just fab,,,, have used it with king prawn and chicken,,,,,,,,,, love it !!!!!

Another amazing meal

I did salmon Penang mmmmmm say no more

Just incredible!

Ive just finished using my first order and I completely sold on these pastes, there is no comparing them to anything you can buy in a supermarket in the uk. My favorite so far is the red curry paste with veg, half a can of proper coconut milk and half a can of chicken of stock to make the most incredible sauce.

The best you can buy

Hi,

I'm so pleased I discovered you, I love Thai food but supermarket pastes aren't anywhere as tasty as this delicious selection! These are authentic, simple and taste absolutely beautiful.