Salmon Belly in Coconut Milk Sauce

Happy Monday, Lounger! I hope you’re having a fantastic day and beyond!

Coconut milk is a cooking staple in the Philippines and other Asian countries. Asians use coconut milk in a variety of dishes, mainly fish, meat, and vegetables. Today, I’d loved to share with you my delicious yet simple Salmon Belly in Coconut Milk Sauce recipe!

Note: For more home-cooking ideas, click here!

Here’s How to Cook Salmon Belly in Coconut Milk Sauce

Approximately 40 minutes to prepare and cook. Suitable for 4-5 servings.

Here’s What You Need:

  • 100 grams All-purpose Flour 
  • 25 grams Cornflour
  • 500 grams Salmon Belly
  • One red onion minced
  • Four garlic cloves minced
  • Two tablespoons ginger minced
  • Four green chilis
  • Two tablespoons Dried Small Shrimps (Dried Alamang)
  • 400 ml Coconut milk
  • Half cup water
  • Half Fish Stock Cube
  • Red chilli flakes
  • Petchay leaves
  • Salt & Pepper

Time to Cook our Salmon Belly in Coconut Milk Sauce

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  • First, we’ll coat our salmon belly and pan-fry it! We do this to get rid of the unpleasant tangy-fishy flavor.
  • Let’s mix flour, corn flour, salt & pepper on a plate. Next, season the belly salmon meat with salt & pepper too! And then, one at a time, properly coat the Salmon belly.
  • Pan-fry each piece of belly meat on medium-low heat. Cook each piece gently and evenly until it reaches the desired brownish color. After that, set aside.
  • Now it’s time to make the sauce! Pour your olive oil into a saucepan. Begin sautéing the garlic, onion, ginger, and chilis once the oil is hot.
  • Next, add dried small shrimps (Alamang in Tagalog). And sauté properly.
  • Then, gradually add the coconut milk, a bit of water, and cook for a minute or two on low heat—season with fish stock cube, salt, and pepper to taste.
  • While the creamy coconut milk sauce is simmering, add the pan-fried Salmon belly.
  • Then, add some whole chilis and red chili flakes to taste.
  • Finally, add the Petchay leaves and cook for 2-3 minutes, covered!
  • Serve hot with a cup of rice!

Masarap! Delicious! Svaadisht! Ochen’ Vkusno! Oishi!

Quick Tips:

  • Dried Small Shrimps (Alamang) are commonly found in Asian grocery stores and markets. Alamang is also delicious in any sautéed vegetable dish.
  • It’s always best to use fresh coconut milk from grated coconut meat, but you can also use canned coconut milk, as I did in this recipe.
  • Salmon is high in omega fatty acids, a good source of protein, high in vitamin B, and high in potassium! Click here for more nutritional benefits info!

I enjoyed the dish’s creaminess and the flaky meat of the salmon belly! Others discard the belly part, but it appears to have a lot of flavors when cooked! Try this recipe, and tell me how it goes. I’d be delighted to hear from you!

Salmon Belly in Coconut Milk Sauce - 52StirsLounge
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