Ingredients:

  • 4 Salmon fillets (6 oz/170g each), skin-on preferred
  • 2 tablespoons Vegetable oil (30ml)
  • Salt, to taste
  • Black pepper, to taste
  • 4-5 Pandan leaves, tied in a knot (or 2 teaspoons pandan essence)
  • 1 cup Coconut milk (240ml)
  • 1 tablespoon Fish sauce (15ml)
  • 1 tablespoon Sugar (15g)
  • 1-2 Thai bird chilies, sliced (adjust based on heat preference)
  • Fresh lime juice, to taste
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Pat salmon fillets dry with paper towels. Season with salt and black pepper on both sides.
  2. In a saucepan, add coconut milk, pandan leaves, fish sauce, sugar, and sliced chilies. Simmer over low heat for 5-10 minutes to allow flavors to infuse. Remove and discard pandan leaves.
  3. Stir in lime juice to taste.
  4. Heat vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place salmon fillets skin-side down and cook for 4-5 minutes, or until healthily browned.
  5. Flip the fillets and cook for an additional 3-4 minutes, until cooked through (internal temperature 145°F/63°C).
  6. Plate the salmon fillets and drizzle generously with the aromatic pandan sauce. Garnish with fresh cilantro, if desired.