Kecap Manis & Lime Salmon Recipe

salmon cooked with kecap manis, lime & sambal with pak choy

This is a super easy mid week supper. You can prepare the marinade in the morning so it is ready to pop in the oven when you get home in the evening.

There are a couple of specialist ingredients for this dish – the kecap manis and the the sambal olek. They can be both found in an Asian grocers or a good supermarket if in the UK or Australia – no chance in France, we can just about get soya sauce! They also keep in the pantry cupboard after opening

Ingredients

4 tbs Kecap manis (Indonesian soy sauce)
1 tbs oil
1 tbs ginger, grated
1 garlic clove, grated or finely chopped
1 shallot, finely diced
1 tsp lime juice
1 tbs lime zest
1 tbs sambal olek
2 fillets of Salmon

Serve with your choice of vegetables such as pak choy or broccoli and rice. It is particularly nice with brown rice

Method

Add all the ingredients together and mix thoroughly. Place the fish skin side up in a shallow dish and cover in the marinade. Cover the dish and leave for at least 2 hours and no more than 10 in the fridge.

To cook, turn your oven to 180°C fan assisted.

Turn the fish fillets so they are now skin side down and bake for 15 – 20 minutes, basting with the sauce about half way through until the fish is 48°C in the centre.

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