"These are my absolute favourite, served with coconut rice and Thai green salad."
Chilli Glazed Salmon Skewers
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
Thai chilli jam
- 10 dried red bird's eye chillies
- 2 tbsp dried shrimp
- 5 cloves of garlic, peeled and chopped
- 2 peeled and chopped 2 shallots
- 2 tbsp sunflower oil
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 80 gram palm sugar, grated
- 1/2 teaspoon shrimp paste
Method
For Thai Chilli Jam
Step 1
Toast the dried chillies in a dry frying pan over medium-high heat until they are just starting to char at the edges. Transfer the chillies to a spice grinder and blend into a fine powder. Set aside.
Step 2
Place the dried shrimp in the spice grinder and blend until fine and fluffy. Place the garlic and shallots into your food processor and process until a paste forms, then add the chilli and dried shrimp powders and process again to combine.
Step 3
Heat the oil in a large non-stick frying pan over medium heat and add the paste. Cook and stir for approximately 8 to 10 minutes or until just starting to caramelise.
Step 4
In a small bowl, mix the tamarind, fish sauce, palm sugar and shrimp paste. Add this to the pan and stir until all the ingredients are well combined and the sugar has dissolved.
Step 5
Cook the jam for a further 2 to 5 minutes until the mixture is a deep dark colour and sticky. Store in an airtight container in the fridge for up to 2 weeks.
ingredients
For chilli glazed salmon skewers
- 2 tbsp Thai chilli jam
- 400 milliliter tinned coconut milk, shaken well before opening
- 1 teaspoon tamarind paste
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 kaffir lime leaf, thinly sliced
- 4 200g skinless salmon fillets, pinboned and cut into 3cm cubes
- 1 tbsp sunflower oil
For chilli glazed salmon skewers
Step 1
In a small saucepan over medium heat, bring the chilli jam and coconut milk to a simmer. Add the tamarind, lime juice, fish sauce and kaffir lime leaf then simmer for a few more minutes to reduce.
Step 2
Preheat a griddle pan or barbecue to medium heat. Thread the salmon cubes onto eight metal skewers, and brush both sides with the glaze.
Step 3
Brush the grill rack or pan with the sunflower oil and cook the salmon, turning regularly, for 3 to 4 minutes or until charred. Brush with more glaze once cooked.