The idea was to use frozen wild salmon to make fishballs. I was in a mood for Thai so sauce had to be in Thai style - something coconuty, a bit fruity, but a bit spicy, and definitely flavored by kaffir lime leaves still hanging in my freezer.
Blog's Category: DK Challenges, My Own Fast and Easy
What is it
It's a fishballs, made of salmon, water chestnuts and a lot of green onion, seared first and then let to swim in a Thai type of sauce (pineapple, coconut milk, fish sauce, lime and kaffir lime leaves. There is also "assisting" sauce for added kick and visual impact, made of simply red bell pepper and sriracha sauce.
Tropical flavors of sauce make all the drama for this dish - so many flavors layered on each other - you will taste coconut and sweet pineapple, light acidity of lime juice, pungent notes of fish sauce and intriguing aroma of kaffir lime leaves.
Taste of salmon and chestnuts are almost lost in that Thai flavors of sauce but they have an awesome tender texture to carry all that beauty of sauce.
Satellite pretty red pepper sauce brings fun and spiciness to the dish - you can control the level of it by adding it more or less before serving.