Chu Chee Salmon

Chu Chee Salmon


1/2 kilo of salmon
3 cups coconut milk
3 tbsp fish sauce
2 tbsp palm sugar
Chopped Kaffir leaves
Coconut cream

Chilli Paste

5 pieces dried chilli
1 tsp galangal
1 tbsp chopped lemon grass
5 pieces shallot
7 cloves of garlic
1/2 tsp Kaffir lime peel
1 tsp coriander root
1 tsp salt
1 tsp shrimp paste


Pound chilli ingredients to a paste.

Cut salmon into 2 pieces.

Heat 1 cup of coconut milk over medium heat (keep stirring).

Add 1 cup of coconut cream, heat until oil appears on top. Add chilli paste and mix until fragrant. Add 2 cups coconut milk and heat. Season to taste with fish sauce and palm sugar.

Grill salmon until cooked, top up with chilli paste sauce. Garnish with kaffir lime leaves.

More Recipes

Freemantle Octopus

One of Guy Grossi's most popular dishes.

Buckwheat Soba Noodles with Tempura Prawns

Don't be dissuaded - tempura prawns are all too easy to prepare, best eaten immediately after cooked...

Similar Recipes