Fried fish with chili sauce (Thai style)

I've been trying a lot of recipes through the net lately but never really managed to update. So this is one of the most recent recipes I tried, and it is good!

In this recipe, I reduced the amounts of ingredients due to only using two fish fillets. I think I shouldn't have skimped on the garlic though!

How I altered the recipe was using 6 cloves of garlic, 10 birds eye chilies, one red chili and a tablespoon of brown sugar with a tablespoon of Thai chili sauce by Kimball. Used the Tamarind paste and fish sauce as directed. Do not alter the fish sauce and tamarind in a Thai dish: it really changes the taste. The same goes for Malay dishes (as for the tamarind). Learnt it the hard way for other recipes.

It may be a tad hot for some (including me :P ), but it hit my hubby's spot.

Salmon with Spinach Sauce

This is what I cooked for iftar last week, and hubby was impressed!

2 pieces of salmon
A dash of salt
A dash of black pepper

One small bunch of spinach
1 tablespoon of butter
Half cube of chicken stock
1 cup of water
1 tablespoon of corn flour diluted in small amount of water
1/2 cup plain yogurt


For the salmon:

Sprinkle a dash of salt and black pepper on both sides of the salmon. Pan-fry in a skillet with olive oil. Do not flip the salmon until cooked on one side.

For the spinach sauce:

Melt the butter in a pan and add the spinach until blanched. Add chicken stock with 1 cup of water. Simmer to reduce to amount of liquid to half. Then add plain yogurt. Blend the sauce into a food processor, then pour the liquid into a sauce pan and simmer. Add corn flour as a thickener.

Voila!

Actually the real recipe was to use half of a lemon on the salmon, but I forgot :P. So the slight improvisation was to clean the salmon with some tamarind paste so it won't be too fishy.