The KaiKai Book

Seared Salmon with Coconut Lemongrass Sauce Servings: 4. Ingredients: 4 salmon fillets, skin on (4 oz each), 1 tbs olive oil, 1 tsp lime juice, Salt, Pepper. Coconut Lemongrass Sauce. Ingredients: 13.5 fl oz (400 ml) coconut milk, 3 fresh lemongrasses, 6 kaffir leaves, 3 shallots, 2 cloves garlic, 1 tsp turmeric powder, Salt, Pepper. Instructions for Cooking the Salmon: 1. Season the salmon with salt, pepper, lime juice, and olive oil. 2. In a high heat non-sticky pan, sear the salmon (both sides) until golden brown. 3. Preheat the oven for 375’F (191’C) prior to searing the salmon fish. 4. Transfer the fish into a baking tray and cook it in the oven for 7-10 minutes. 5. Take out the salmon and serve it with the sauce. Instructions for Coconut Lemongrass Sauce: 1. In a food processor / blender, finely blend the shallots and garlics. 2. In a medium heat saucepan, sauté the blended shallots and garlics until translucent. 3. Add the turmeric powder and stir them constantly. 4. Add the coconut milk, lemongrass, kaffir leaves, salt, and pepper. 5. Simmer it for 10 minutes while constantly stir the sauce. 6. Strain the sauce a sauce strainer and serve the with the fish while it’s still hot. Recommendation: Served with jasmine rice and sauteed vegetables. Optional: Garnish the salmon using julienne shallot, red bell pepper, scallion, and micro greens.

Marlon Motlop reveals his tried and true barramundi curry recipe to Rulla Kelly-Mansell.

Filmed in Western Australia, this video shows how the indigenous peoples of Australia would cook mullet fish. It's cooking aboriginal style.

For most Asian fish lovers, steamed fish is the best cooking method for fresh fish. It's easy to prepare and cook! Check out the recipe here:- Recipe for 2. Main Ingredients: 350gm Fresh Grouper Fish, 10 Slices Ginger, 2 Stalks Spring onions cut into 3cm, 1 bowl of cold water. Sauce: 3 Tablespoon Soy Sauce, 1 Teaspoon Sugar, 1/4 Teaspoon Sesame Seed Oil, 2 Tablespoon Cooking Oil. Garnishing: ----------------- 2 Sprigs Coriander, 1 Stalk Spring Onion cut into thin strands, 5 Slices Ginger cut into thin strands, Mix Soy Sauce with sugar & sesame seed oil, Spring Onion slice thinly and soak in cold water, Coriander roughly chopped, Ginger cut into 10 slices & thin strands, Spring Onion cut into 3cm, Season fish with salt, Stuff ginger & spring onion in fish cavity, Place spring onions & ginger on the plate, Steam fish for 10 minutes over high heat, When fish is done, remove the steamed fish water, ginger & spring onions, Pour sauce over fish, Add ginger strands & spring onions, Heat 2 tablespoons of cooking oil, Drizzle hot oil on top of fish, Add in balance sauce and garnish with coriander