THAI-INSPIRED SALMON CRUDO
Crunchy, creamy, and packed with herbaceous Thai flavour, this refreshing crudo layers sashimi-grade salmon with a silky coconut miso sauce, crisp fried leek, radish matchsticks, and vibrant herb oil. Finished with GOOD PHATS light avocado oil, it’s bold, bright, and clean keto.
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PHAT USED: Light Avocado Oil
Why: Neutral enough for delicate Asian-style flavours and perfect for shallow frying the leeks crisp, thanks to its high smoke point
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INGREDIENTS
For the Thai Coconut Sauce
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400ml coconut milk
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1 stalk lemongrass, smashed
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2–3 lime leaves
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1 spring onion, roughly chopped
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1 handful Thai basil
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1 handful fresh coriander
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1 tsp minced ginger
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1 tbsp white miso paste
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1 tbsp fish sauce
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1 tsp low carb larder s*gar
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Juice of 1 lime
For the Herb Oil
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1 bunch chives
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1 handful flat-leaf parsley
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100ml GOOD PHATS Light Avocado Oil
For the Fried Leek
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½ leek, julienned
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GOOD PHATS Light Avocado Oil, for frying
Garnish
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2 radishes, julienned
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Chives, finely chopped
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Chilli Crisp or chilli oil (optional)
Fish
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250g sashimi-grade salmon, thinly sliced
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METHOD
1) Make the Herb Oil
Blanch chives and parsley in boiling water for 10 seconds, then shock in ice water. Drain and squeeze dry. Blend with GOOD PHATS Light Avocado Oil until vibrant green. Strain through a cheesecloth-lined sieve. Set aside.
2) Fry the Leek
Heat a small pan with GOOD PHATS Light Avocado Oil. Fry the julienned leek on medium-low until crisp and golden. Drain on kitchen paper.
3) Infuse the Coconut Base
Smash the lemongrass to release its oils. Add to a small pan with the coconut milk and lime leaves. Simmer gently for 5 minutes, then cool completely. Remove lemongrass and lime leaves.
4) Blend the Sauce
Once cooled, add the infused coconut milk to a blender with Thai basil, coriander, spring onion, ginger, miso paste, fish sauce, low carb larger s*gar, lime juice. Blend until silky smooth, then pass through a fine mesh sieve. Chill until ready to serve.
5) Prep the Garnish
Julienne the radish and finely chop the chives. Keep everything chilled and ready to plate.
6) Plate the Crudo
Spoon the Thai coconut sauce into the base of a shallow bowl. Lay salmon slices neatly over the sauce. Top with crisp leek, radish, and chives. Drizzle over herb oil and a little chilli crisp if using.
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CHEF'S TIP
This sauce also works beautifully with tuna or scallops. To make it a fuller meal, serve with a side of chilled cucumber ribbon salad dressed in rice vinegar and avocado oil.
