Last Updated on December 16, 2020 by Chef Mireille
Going to Chinatown for me is approximately a 2+ hour excursion. 40 minutes each way on the subway and about an hour going to the different shops for vegetables, seafood and Asian grocery items. This time is increased largely if I go on a Friday or a Saturday. Friday’s are when all the bootlegger’s get new inventory. People go to Chinatown to get copycat (knockoff) LV bags and the like.
Saturdays is when many do their weekly shopping and the crowds are just insane, in addition to all the tourists wandering around who have no idea where they are going and just stop in the middle of the sidewalk until they see someone that looks like they speak English (like me) and usually ask me how to get to Little Italy (which merges with Chinatown). This is really annoying with the multitude of street side vendors in Chinatown…don’t let me tell you how horrible this is, when it is raining or snowing!!!
Keeping a few dried products on hand is how I am able to make any type of Asian food I like whenever the mood strikes me, without having to go on the trek to Chinatown. I made this Thai inspired salmon using lemongrass powder, instead of fresh and it came out just as delicious.
While I generally prefer using fresh ingredients, I won’t disparage the use of dried products for convenience and to maintain my sanity by avoiding Chinatown on weekends!
Ingredients for Thai Mango Salmon
- skin on salmon fillet
- lemongrass powder
- oil (use lemongrass oil for more flavor)
- red curry paste
- coconut milk
How to Make Mango Salmon with Red Curry
- Season fish with lemongrass powder and a bit of salt.
- Sear the salmon on both sides.
- Fry the curry paste.
- Add coconut milk and simmer.
- Add the fish to finish cook through.
- Add mango and cook a few more minutes.
Serve with Jasmine Rice and simple side vegetables.
I accompanied it with brussel sprouts roasted with bird’s eye chile, garlic and shallots. Brussel Sprouts are not a vegetable commonly associated with Thai Cuisine, but I added some Thai flavors to them so that they can seamlessly accompany the salmon.
Salmon Red Curry with Mango
- Cut the fish into 2 8 oz. portions or 4 4 oz. portions as desired.
- Lightly season the fish with salt on all sides.
- Add lemongrass powder and toss well.
- Heat the oil in a skillet.
- Toss the fish in rice flour and shake off the excess flour.
- Add the fish to the hot pan, skin side down.
- Sear the fish on both sides, about 3 minutes on each side.
- Remove fish to a paper towel lined plate.
- Discard excess oil, leaving 1 tablespoon in the pan.
- Add curry paste and fry on medium heat for about 5 minutes.
- Add coconut milk. Whisk together and bring to a boil.
- Reduce to a simmer and cook for 5 minutes on low heat.
- Add fish and spoon the curry sauce over the fish. Cook until fish is cooked through, about 5 minutes.
- Add mango and cook for another 2-3 minutes.
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