Malaysian Baked Chilli Salmon Recipe

Serves/Makes: 2

Ingredients:

• 2 salmon fillets (about 6 ounces each)
• 4 candlenuts
• 5 dried red chillies
• 3 cloves garlic
• 1 red onion
• 1 inch raw turmeric
• 1 teaspoon belachan*
• A few laksa leaves (polyganum leave, also called vietnamese mint)
• Sugar and salt to taste

How to cook Malaysian Baked Chilli Salmon:

• Pound candlenuts, dried chillies, garlic, onions, turmeric and belachan together, heat up a frying pan, and fry the pounded ingredient until fragrant. Add sugar and salt to taste.
• Wash the salmon, and cut a few stripes. Evenly spread the fried chili paste on top of fish, sprinkle a few laksa leaves.
• Preheat the oven to 400°F, bake the fish for 12 minutes, then turn the oven to broil, broil it for another 5 minutes at high.
• It is done, you can remove the leaves now and serve.

Note:
*Belacan (also spelled belachan, blachang) is Malaysian shrimp paste or shrimp sauce.

Tip:
The Malaysian Baked Chilli Salmon is a perfect lunch with half cup of boiled basmati rice (topped with low fat yogurt) and a stir fried vegetables.

This recipe for Malaysian Baked Chilli Salmon serves/makes: 2

Main Ingredient: Salmon
Preparation Method: Baked
Cuisine: Malaysian