Verlasso Salmon

Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice

Chef Banks White of Hat Trick Hospitality | San Francisco

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Adapted by StarChefs | may 2019

INGREDIENTS:

Malaysian Red Curry Paste:
1 tablespoon white peppercorns
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon shrimp paste
1 teaspoon garam masala
8 dried Thai red chiles, soaked in hot water, stemmed, drained, coarsely chopped
½ teaspoon salt
¼ cup plus 1 tablespoon finely chopped shallots
3 tablespoons finely chopped ginger
1 tablespoon finely chopped lemongrass (white part only)
2 tablespoons finely chopped garlic
1 teaspoon finely chopped galangal
Zest of 1 makrut lime

Sauce:
(Yield: 4 servings)
2 tablespoons grapeseed oil
2 cups shrimp or fish stock
2 cups coconut milk
Soy sauce

Papaya Salad:
(Yield: 12 servings)
¼ cup plus 2 tablespoons lime juice
3 tablespoons finely chopped palm sugar
1 tablespoon fish sauce
1 tablespoon ground dry shrimp
1 clove garlic, finely chopped
1 Thai green papaya, peeled, seeded, julienned
1 large carrot, julienned

To Assemble and Serve:
(Yield: 1 serving)
Olive oil
2 ounces small-diced pineapple
1 cup forbidden rice
½ cup vegetable stock
1 ounce butter
1 tablespoon finely chopped cilantro
One 6-ounce skin-on Verlasso salmon fillet
Fresh Origins Micro Basil

METHOD:

For the Malaysian Red Curry Paste:
Using mortar and pestle, grind peppercorns, cumin, and coriander to a powder (about 10 minutes); set aside with shrimp paste. In the same mortar, combine remaining ingredients. Pound to a fine paste (about 20 minutes). Add shrimp paste and reserved spice powder, stirring to combine.

For the Sauce:
In a saucepan over medium flame, heat oil. Add ¼ cup Malaysian Red Curry Paste and cook 1 to 2 minutes. Deglaze with stock, add coconut milk, and stir. Simmer until reduced by half. Season with soy sauce. Keep warm.

For the Papaya Salad:
In a mixing bowl, combine all ingredients.  

To Assemble and Serve:
In a sauté pan over medium flame, heat oil and caramelize pineapple. Stir in rice. Deglaze with stock and butter. Reduce until semi au sec. Fold in cilantro. In a separate pan, heat oil and sear salmon until skin is crisp. Add bok choy to pan to warm. On the center of a serving plate, mound rice mixture. Place bok choy on rice and top with salmon. Spoon 2 ounces Malaysian Curry Sauce around rice. Garnish with Papaya Salad and micro basil.

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