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Sockeye Salmon with Naam Jim Sauce

You don't have to travel to Thailand to experience the rich flavors of this delightfully unique recipe from Syrie Wongkaew (Taste Buddies blog). Syrie notes on her blog that "Thais have long had a gift for the fusing of salty, sweet, sour and spicy sensations. An example of this mouthwatering fusion is Naam Jim sauce. Naam Jim pairs well with just about any meat but is especially complimentary with seafood. I spent many a weekend in Hua Hin as a child peeling prawns and smothering them in Naam Jim, and still do. This time however I paired the sauce with poached Wild Sockeye salmon. The result was a sublime combination of the rich and succulent Sockeye with the power-packed Naam Jim." Note: Fish sauce (Naam Jim) is found in some supermarkets and in Asian specialty or natural food markets.
Yield: Serves 4
Total Time:
Prep:
Cook:
Additional:
Ingredients
1 stalk of lemongrass
4 tablespoons Naam Pla (fish sauce), divided. Can substitute white wine vinegar or mirin (rice wine vinegar).
1 cup jasmine rice
34 limes, juiced
2 bird chilies
3 garlic cloves, minced
2 tablespoons palm sugar (or raw cane sugar)
1 1/2 teaspoons cilantro stems, minced
Preparation
1.  Cook rice according to package instructions. Cover to keep warm and set aside.
2.  Make Naam Jim sauce: Combine 4 tablespoons Naam Pla sauce, lime juice, minced chilies, minced garlic, palm sugar and minced cilantro stems in a small bowl. Taste and adjust to your liking.
3.  Bring 2 to 3 cups of water to a boil in a pot on the stove. The water should not cover the salmon completely.
4.  Cut the lemongrass stalk in half and add it to the pot with 1 tablespoon of Naam Pla sauce. Cover, turn the heat to low and simmer for 15 minutes.
5.  Cut the salmon into generous chunks (approximately 7 x 4 centimeters or 4 x 2 inches). Add salmon to the pot and cover. Cook gently for about 10‒15 minutes.
6.  Remove cooked fish from pot with a slotted spoon and place on plates. Spoon the Naam Jim sauce over and serve with rice.
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