Wok-Tossed Salmon with Chillies and Thai Basil (Bplah Salmon Pad Gkaprow)

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Book Description

More than a cookbook, Dancing Shrimp is both a rumination on how Thai food--the original fusion food, says author Kasma Loha-unchit--developed as a cuisine and a very thorough manual on how to properly prepare fresh fish, crustaceans, and mollusks in the Thai tradition. Filled with 125 tantalizing and sometimes challenging recipes

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Dancing Shrimp : Favorite Thai Recipes for Seafood

Authors: Kasma Loha-unchit

Date: October 2000

ISBN: 0684862727

Publisher: Simon & Schuster

Hardcover

ORDER/INFO

Wok-Tossed Salmon with
Chillies and Thai Basil
(Bplah Salmon Pad Gkaprow)
Recipe from: Dancing Shrimp
by Kasma Loha-unchit
Cookbook Heaven at Recipelink.com

Quick and easy stir-fried dishes with basil and chillies, called pad gkaprow, are very common in Thailand. The sweet floral bouquet of two basils, holy basil and tropical sweet basil, are well-loved and big handfuls of them are added, in whole leaves and short tender sprigs, to flavor meat, poultry, and seafood dishes. Since my husband and I love salmon, I have adapted the simple Thai way of stir-frying with basil to this fish. In fact, my husband so loves salmon prepared this way that it has become one of the staple dishes in our home.

Serves 3 to 4 with steamed jasmine rice
and other dishes in a family-style meal

2 tablespoons peanut oil for stir-frying
4 cloves garlic, finely chopped
2 to 3 shallots, thinly sliced
1 lb. salmon fillets, cut into 1 to 1 1/2-inch chunks
3 to 6 Thai chillies (prik kee noo), cut into very thin rounds
2 jalapeno or fresno peppers (preferably red), cut lengthwise into 1/4-inch slivers with seeds
2 fresh kaffir lime leaves, very finely slivered, optional
2 teaspoons black soy sauce (semisweet kind)
1 cup fresh holy basil (boi gkoprow), or Thai sweet basil (boi horopo), leave leaves whole, flower buds may also be used
2 tablespoons fish sauce (nohm bploh), to taste
2 dashes of ground white pepper

Heat a well-seasoned wok over high heat until its entire surface is smoking hot. Swirl in oil to coat the wok surface and wait 20 to 30 seconds for oil to heat. Stir in garlic and shallots. Saute 20 to 30 seconds to flavor oil, and then toss in salmon chunks. Stir-fry 30 seconds, or until the outer surfaces of fish begin to change color. Stir in the two kinds of chillies and slivered kaffir lime leaves (if using) and sprinkle black soy sauce over the mixture. Stir and follow one-half minute later with basil and fish sauce. Continue to stir-fry until basil is wilted and fish is cooked to your liking.
Sprinkle with white pepper; Toss and transfer to a serving dish.

Notes and Pointers
Be careful not to overcook salmon, as it will flake apart and no longer stay in chunks. Personally, I like to undercook this fish a bit so that it retains its sweetness and has that special tender texture that feels as if it would melt in the mouth. Try this easy stir-fry with other kinds of medium- to firm- flesh fish and with shrimp, scallops, squid, or a combination of different kinds of seafood.

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