Rice-Paper Wrapped Salmon in Green Curry Sauce

By á-32

Please note that I used ready made green curry paste from the store. Also, I do not wrap the Salmon in rice paper, just put the curry paste on top and bake for 20 min at 400 degrees. Enjoy!!

Ingredients

• 1 (14-ounce) can unsweetened coconut milk
• 8 tablespoons Fresh Green Curry Paste (page TK), divided
• 1 tablespoon brown sugar
• 1 tablespoon Asian fish sauce
• 1/2 teaspoon salt
• Grated zest of one lime plus lime wedges for serving
• 1 1/2 pounds salmon fillet, skin removed, fish cut into 4 pieces
• 4 (8 to 9-inch) rice paper wrappers, made from rice or tapioca
• 1 tablespoon vegetable oil
• 1/3 cup chopped fresh cilantro
• Jasmine rice, for serving (optional)

Details

Servings 4

Preparation

Step 1

Make the sauce: Spoon the layer of thick coconut milk from the top of the can and put it in a small saucepan, reserving the remaining liquid. Bring to a simmer and then whisk in 6 tablespoons of the curry paste. Simmer gently for five minutes. Stir in the brown sugar, fish sauce, salt, lime zest and the remaining coconut milk and simmer until thickened, about 10 minutes.
Prepare the fish: Sprinkle a pinch of salt over each salmon fillet. Spread the remaining 3 tablespoons curry paste over the top of the fillets. Fill a large bowl with warm water. Put two of the rice-paper wrappers in the water and soak until pliable, about 1 minute. Carefully remove the wrappers from the water and set them on a clean kitchen towel. Put a piece of the fish on top of each soaked rice paper. Lift the bottom part of the wrapper up over the fish. Fold in the sides of the wrapper and then bring down the top to completely enclose the fish in rice paper. Set the wrapped salmon on a plate and repeat with the remaining rice paper and fish.
Cook the fish: Heat the oil in a large nonstick frying pan over moderately high heat. Add the fish to the pan, seam-sides down, and cook until golden, about two minutes. Turn the fish and cook until golden and just cooked, 2 to 3 minutes more. Stir the cilantro into the sauce just before serving. Serve the fish hot with the curry sauce and lime wedges.

Variations:
Try halibut or tuna instead of the salmon. You can even skip the rice paper wrapper altogether if you want. Simply grill or sauté fish fillets, top with a dollop of the fresh curry paste and serve with the sauce and steamed rice.