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
- 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!
- 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!
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