This marinade is good for any light fish type. I used salmon, but talipia would be lovely too. If you don't like things that are too spicy, leave out or reduce the hot pepper flakes. I got my dried shallots, keffir leaves and fried garlic at my local Asian grocery. Nama shoyu is usually found in health food stores. I included online links for you in case you can't find something.
- 1/4 tsp hot pepper flakes
- 2 keffir lime leaves
- 1 TBS dried shallots
- 1/2 tsp fried garlic
- 1 inch grated fresh ginger
- Juice of 1 lime
- 3 inches fresh lemongrass - cut into 1 inch pieces and twisted to release flavor
- 2 TBS nama shoyu
- 2 TBS sesame oil
- 2 TBS agave syrup
- 4 TBS coconut milk
I marinated my salmon for about an hour and then popped it into a 375 F. oven for 35 minutes. If your salmon steaks are very thick you might need a few more minutes to bake them through. It came out fragrant and beautiful to behold. Yes, I'm a carnivore.
I served this up fragrant salmon with the
Szechuan snow peas slaw from the
Sunny Raw Kitchen.
Delicious!
I marinated my salmon for about an hour and then popped it into a 375 F. oven for 35 minutes. If your salmon steaks are very thick you might need a few more minutes to bake them through. It came out fragrant and beautiful to behold. Yes, I'm a carnivore.
I served this up fragrant salmon with the Szechuan snow peas slaw from the Sunny Raw Kitchen.
Delicious!
