Name: Poached salmon with palm sugar dressing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: Poached salmon; 3.5 kilogram cleaned whole salmon; 2 x 10cm (40g) sticks fresh lemon grass, halved lengthways; 5 centimetre (25g) piece fresh ginger, sliced thickly; 4 fresh kaffir lime leaves; 2 fresh small red thai chillies, halved; 1 cup loosely packed fresh coriander leaves; 1 clove garlic, sliced thinly; Palm sugar dressing; 1/3 cup (90g) grated palm sugar; 2 tablespoon fish sauce; 2 centimetre (10g) piece fresh ginger, grated; 1 tablespoon finely chopped coriander root and stem mixture

Poached salmon with palm sugar dressing

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Serves 12

Prep

25M

Cook

30M

Total

55M

Ingredients

Poached salmon

3.5 kilogram cleaned whole salmon

2 x 10cm (40g) sticks fresh lemon grass, halved lengthways

5 centimetre (25g) piece fresh ginger, sliced thickly

4 fresh kaffir lime leaves

2 fresh small red thai chillies, halved

1 cup loosely packed fresh coriander leaves

1 clove garlic, sliced thinly

Palm sugar dressing

1/3 cup (90g) grated palm sugar

2 tablespoon fish sauce

2 centimetre (10g) piece fresh ginger, grated

1 tablespoon finely chopped coriander root and stem mixture

Method

1.Pat fish dry, inside and out, with absorbent paper. Place lemon grass, ginger, half the lime leaves and two chilli halves inside fish cavity. Place fish in large fish poacher; add enough cold water to completely cover fish. Bring slowly to a gentle simmer. Remove from heat; stand, covered, 30 minutes. Lift fish from liquid; drain well.

2.Meanwhile, make palm sugar dressing. Combine palm sugar, fish sauce, ginger and coriander mixture in small saucepan; bring to the boil; strain. Cool.

3.Pat fish dry with absorbent paper; place onto large serving platter. To remove skin, loosen around gills and pull skin back towards the tail.

4.Finely shred remaining lime leaves and chilli halves. Top fish with combined coriander, garlic, shredded lime leaves and chilli; drizzle with dressing.

A large stainless steel fish poacher (60cm long) is needed for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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