Sriracha is a wildly popular Thai chile hot sauce made of peppers, vinegar, garlic, sugar, and salt. It is the condiment of choice in Southeast Asian restaurant. But use it to your taste.
1/2 cup (120 ml) sweet chili sauce
3 Tbs. (45 ml) soy sauce or (gluten-free liquid aminos)
3 minced organic cloves of garlic
1 Tbs. (15 ml) each: Sriracha (is gluten and dairy-free) sauce (t0 taste) and fish sauce
1 Tbs. (15 g) grated ginger or 1 tsp. (5 g) powder ginger
juice of 2 organic limes
3 Tbs. (45 g) each chopped: Thai basil (if possible) and cilantro or parsley
2 Tbs. (30 ml) olive oil
2 pounds (910 g) wild, organic salmon, whole or filets
1/4 cup (30 g) organic peanuts, chopped
2 scallions, thinly sliced
1 organic lime, cut into wedges
หนึ่ง /h̄nụ̀ng/ 1. Line a baking sheet with foil.
สอง /s̄xng/ 2. In a small bowl whisk together chili sauce, soy/liquid aminos, garlic, fish sauce, ginger, lime juice, and Sriracha with the herbs and oil.
สาม /s̄ām/ 3. Place the salmon on the backing sheet, skin side down if it has skin).
สี่ /s̄ī̀/ 4. Spoon half of the mixture over the salmon.
ห้า /h̄̂ā/ 5. Fold the sides of the foil over the salmon and seal completely.
หก/h̄k/ 6. Let the fish marinate for 30-45 minutes in the refrigerator.
เจ็ด /cĕd/ 7. Place the salmon in the oven and bake until cooked through, about 15-20 minutes.
แปด /pæd/ 8. Serve with extra sauce and garnish with peanuts, scallions, and lime wedges.
แซลมอนไทย (Thai)
/Sælmxn thịy/
Serves 4-6
Preheat the oven to 375F (190C)
1/2 cup (120 ml) sweet chili sauce
3 Tbs. (45 ml) soy sauce or (gluten-free liquid aminos)
3 minced organic cloves of garlic
1 Tbs. (15 ml) each: Sriracha (is gluten and dairy-free) sauce (t0 taste) and fish sauce
1 Tbs. (15 g) grated ginger or 1 tsp. (5 g) powder ginger
juice of 2 organic limes
3 Tbs. (45 g) each chopped: Thai basil (if possible) and cilantro or parsley
2 Tbs. (30 ml) olive oil
2 pounds (910 g) wild, organic salmon, whole or filets
1/4 cup (30 g) organic peanuts, chopped
2 scallions, thinly sliced
1 organic lime, cut into wedges
หนึ่ง /h̄nụ̀ng/ 1. Line a baking sheet with foil.
สอง /s̄xng/ 2. In a small bowl whisk together chili sauce, soy/liquid aminos, garlic, fish sauce, ginger, lime juice, and Sriracha with the herbs and oil.
สาม /s̄ām/ 3. Place the salmon on the backing sheet, skin side down if it has skin).
สี่ /s̄ī̀/ 4. Spoon half of the mixture over the salmon.
ห้า /h̄̂ā/ 5. Fold the sides of the foil over the salmon and seal completely.
หก/h̄k/ 6. Let the fish marinate for 30-45 minutes in the refrigerator.
เจ็ด /cĕd/ 7. Place the salmon in the oven and bake until cooked through, about 15-20 minutes.
แปด /pæd/ 8. Serve with extra sauce and garnish with peanuts, scallions, and lime wedges.
อร่อย
/Xr̀xy/
(delicious)
Bon Appétit
-modified "The Herb Quarterly"
