Prep 20 mins
Cook 10 mins
A Food & Wine recipe by Mai Pham. One reviewer said: I will tromp out on a snowy evening to buy the ingredients for this one. The taste completely transports you to a warm, tropical place. (aegis) I agree, aegis!
- 1 3⁄4 cups water, divided
- 1 1⁄4 cups long-grain rice, rinsed
- 2 tablespoons minced peeled fresh ginger
- 3 1⁄2 tablespoons sugar
- 1 Thai red chili pepper, chopped
- 10 small garlic cloves, left whole (I'd use a little less)
- 2 small garlic cloves, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons asian fish sauce
- 2 kirby cucumbers, cut into thin strips (10 ounces)
- 2 tablespoons vegetable oil
- 4 (6 ounce) skinless salmon fillets
- salt & freshly ground black pepper
- In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
- Meanwhile, in a mortar, pound the ginger with the sugar, chile and 2 chopped garlic cloves to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.
- Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the 10 whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.
- Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.