Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
· 2 lemongrass
· 4 lime leaves
· 2 red chillies
· 3 garlic cloves
· 1 piece ginger
· 4 chicken breasts
· 1 tablespoon vegetable oil
· 1 tablespoon sesame oil
· 1 teaspoon chilli powder
· 2 tablespoons fish sauce
· 1 red onion
· 3 tablespoons lime juice
· Handful of mint, basil and coriander leaves
Roughly chop the lemongrass, lime leaves, red chillies, ginger, and then throw them all into a processor and blitz until everything is very finely chopped. Mince the chicken breasts into tiny pieces. Heat a wok over high heat and add vegetable oil and sesame oil. Throw in the lemongrass mixture and fry before adding the minced chicken and the chilli powder. Stir-fry the chicken for four minutes, then splash in the fish sauce. Turn down the heat a little and allow the mixture to bubble together for another four minutes, stirring, then add the chopped onion and cook for a minute. Remove from heat, pour over the lime juice and toss in the herbs. Serve with salad and a lime wedge on the side.
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