Blackened Thai Salmon
I'm currently stuffing my face with this as I type.
Again, no recipe, just doing what the food tells me to do (ostensibly in order to eat it)
The heat from this little number stems from a very easy to make sauce that you make and store in your fridge. It's a fish sauce soaked Thai chili sauce that you would find on the table at a Thai restaurant.
To make the sauce from hell.
You will need:
Glass jar with well sealing lid.
1/4 lb of Thai chilies
Fish Sauce*
*use only a high quality fish sauce. The ingredients should only be fish (anchovies normally) salt and sugar. Do not use fish sauce that contains preservatives or chemicals. I use Prawn brand but there are several good ones to choose from at your local Asian market.
I am lucky enough to live near a store that sells fresh Thai chilies packaged up in about 1/4 and 1/2 pound packages. If you do not live near a place like this you should move. The sauce can last indefinitely so your limitation is an appropriate container in your fridge. I use a jelly jar for canning with the screw top cap and gasket seal lid. You probably have one collecting dust somewhere or know someone you can get one from. Regardless, I recommend a glass container with a rust proof lid.
Take about 1/4 lb. mixed red and green Thai chilies and chop into small rounds. (consider wearing gloves for this, these things are pretty damn hot.) DO NOT masturbate yourself or others after this process.
Fill your jar about 3/4 of the way up with the chopped chilies. Any extras freeze well if you want to use them later to make your own pepper spray or something.
Fill the rest of the jar with fish sauce. Cap it and stick it in your fridge. It gets hotter over time. The batch I made last year is freaking hot now, use only a little bit of the liquid and you'll feel it right away. The chilies themselves tend to mellow as the capsaicin is leached into the liquid, though they still retain decent heat.
So you've got your sauce and it's now weeks or months later, thanks for waiting.
Blackened Thai Salmon
You'll need:
a broiler
some salmon fillets. Wild is always better, but get what you can get.
Light soy sauce (~1/2 cup)
galangal* (I used powdered, but fresh is better o' course)
black pepper
dill weed** (a shake or two)
pinch sugar
Thai chilies in fish sauce of unrelenting doom (above) (~2 to 3 Tbs depending on health risk) Be sure to include some of the peppers in there.
*galangal is Thai ginger. If unavailable, you can use standard ginger, but seriously, get some galangal if you can, it's got a different flavor and I really think you should expand your horizons a little, don't you?
**Y es dill weed is not really a Thai thing but I always put dill on salmon, so try it, if you hate it don't try it again.
I put a fricken huge fillet that I got at Cost-Co into a gallon freezer ziploc bag and then added everything else in random quantities*, so the measurements are all dependent on how much fish you want to make. Just be sure that there is enough liquid to keep all of your salmon wet while in the bag.
*No, I did not add the broiler. Don't bother mentioning it. It's not that funny.
Marinate overnight.
The next day just fire up your broiler and have at it. I broiled mine on the rack farthest from the flames until it was fairly evenly blackened. This does not mean charred to a cinder, it just means it's crisp outside.
Then I switched the oven from broil to bake at 300 and let it sit in there about 15 more minutes, checking it with a fork every once in a while. With salmon you can fork back some of the flesh and get a good look down inside to check for doneness.
Pig out. burn mouth. wait a bit. pig out more.
Again, no recipe, just doing what the food tells me to do (ostensibly in order to eat it)
The heat from this little number stems from a very easy to make sauce that you make and store in your fridge. It's a fish sauce soaked Thai chili sauce that you would find on the table at a Thai restaurant.
To make the sauce from hell.
You will need:
Glass jar with well sealing lid.
1/4 lb of Thai chilies
Fish Sauce*
*use only a high quality fish sauce. The ingredients should only be fish (anchovies normally) salt and sugar. Do not use fish sauce that contains preservatives or chemicals. I use Prawn brand but there are several good ones to choose from at your local Asian market.
I am lucky enough to live near a store that sells fresh Thai chilies packaged up in about 1/4 and 1/2 pound packages. If you do not live near a place like this you should move. The sauce can last indefinitely so your limitation is an appropriate container in your fridge. I use a jelly jar for canning with the screw top cap and gasket seal lid. You probably have one collecting dust somewhere or know someone you can get one from. Regardless, I recommend a glass container with a rust proof lid.
Take about 1/4 lb. mixed red and green Thai chilies and chop into small rounds. (consider wearing gloves for this, these things are pretty damn hot.) DO NOT masturbate yourself or others after this process.
Fill your jar about 3/4 of the way up with the chopped chilies. Any extras freeze well if you want to use them later to make your own pepper spray or something.
Fill the rest of the jar with fish sauce. Cap it and stick it in your fridge. It gets hotter over time. The batch I made last year is freaking hot now, use only a little bit of the liquid and you'll feel it right away. The chilies themselves tend to mellow as the capsaicin is leached into the liquid, though they still retain decent heat.
So you've got your sauce and it's now weeks or months later, thanks for waiting.
Blackened Thai Salmon
You'll need:
a broiler
some salmon fillets. Wild is always better, but get what you can get.
Light soy sauce (~1/2 cup)
galangal* (I used powdered, but fresh is better o' course)
black pepper
dill weed** (a shake or two)
pinch sugar
Thai chilies in fish sauce of unrelenting doom (above) (~2 to 3 Tbs depending on health risk) Be sure to include some of the peppers in there.
*galangal is Thai ginger. If unavailable, you can use standard ginger, but seriously, get some galangal if you can, it's got a different flavor and I really think you should expand your horizons a little, don't you?
**Y es dill weed is not really a Thai thing but I always put dill on salmon, so try it, if you hate it don't try it again.
I put a fricken huge fillet that I got at Cost-Co into a gallon freezer ziploc bag and then added everything else in random quantities*, so the measurements are all dependent on how much fish you want to make. Just be sure that there is enough liquid to keep all of your salmon wet while in the bag.
*No, I did not add the broiler. Don't bother mentioning it. It's not that funny.
Marinate overnight.
The next day just fire up your broiler and have at it. I broiled mine on the rack farthest from the flames until it was fairly evenly blackened. This does not mean charred to a cinder, it just means it's crisp outside.
Then I switched the oven from broil to bake at 300 and let it sit in there about 15 more minutes, checking it with a fork every once in a while. With salmon you can fork back some of the flesh and get a good look down inside to check for doneness.
Pig out. burn mouth. wait a bit. pig out more.