Lemongrass & Galangal Glazed Salmon with Coconut Sticky Rice

Instructions

1. 1

   Prepare the sticky rice: Rinse the sticky rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 30 minutes.

   ~30 min
2. 2

   While the rice soaks, prepare the glaze. Finely chop the tender inner part of the lemongrass stalks, the galangal, garlic, and red chili. Combine these in a small bowl with fish sauce, lime juice, and brown sugar. Set aside.

   ~5 min
3. 3

   Drain the soaked sticky rice and transfer it to a medium saucepan. Add 1 cup of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.

   ~20 min
4. 4

   While the rice is cooking, heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Sear the salmon fillets for 3-4 minutes per side until golden brown and cooked through. Remove salmon from the pan and set aside.

   ~8 min
5. 5

   In the same frying pan, add the prepared lemongrass and galangal glaze. Cook for 1-2 minutes until slightly thickened and fragrant. Return the salmon fillets to the pan and spoon the glaze over them, coating evenly. Cook for another 1-2 minutes to allow the glaze to adhere.

   ~3 min
6. 6

   Gently stir the coconut milk into the cooked sticky rice. Cover and let it steam on low heat for another 5 minutes to allow the rice to absorb the coconut milk. Stir occasionally to prevent sticking.

   ~5 min
7. 7

   Serve the glazed salmon fillets over a bed of the coconut sticky rice. Garnish with fresh cilantro or sliced chili if desired.