This thai salmon is drizzled with soy sauce, oyster sauce thai basil, chilli and garlic and then
baked in the oven to perfection!
One of my favourite thai dishes is gai pad krapow, a chicken stir fry with thai basil, chili and garlic!
It’s an effortless meal with that’s jam packed with aromatic flavours!
The chef and I travelled in Thailand a few years back, and we did a Thai cooking course when we were there and learnt how to make this dish, among many others.
It’s usually made with chicken or pork, and that’s how we used to make it all of the time until one day the chef got the crazy idea to make this meal with salmon instead!
The fatty rich salmon pairs really well with the bold thai flavours, making this dish a great combo and a testimony that fusion food really is a great concept!
Instead of being stir fried like a traditional krapow, this thai salmon is baked in the oven with the pad krapow sauce over it, as it’s easier and the end result is better when made in the oven, as the salmon is more evenly cooked and the flavours work better with oven baked salmon instead of pan fried salmon.
So what you need to do to when making this dish, is to first make the sauce for the dish by frying garlic and chilli in oil until fragrant. This recipe has sliced garlic, as I prefer it so, but it can also be finely chopped. Then oyster sauce, soy sauce, brown sugar and fish added and cooked until slightly thickened. Add the torn thai basil, then spread the sauce all over the salmon and bake in the oven for 10-15 minutes, depending on how large your salmon piece is! The chef and I like to serve our salmon just cooked, so it’s still slightly pink in the middle, but you cook it to your liking!
WATCH HOW TO MAKE THAI SALMON
Serve this with jasmine rise and a few slices of cucumber and tomato, like they do in Thailand. Normally a pad krapow is served with a fried egg, but in this version, it’s better without!
Thai Salmon with Chilli, Thai Basil and Garlic and a delicious sauce consisting of oyster sauce, soy sauce and fish sauce!
- 800 g salmon fillet,
- 4 bird eye chillis
- 4 cloves garlic
- 2 tbsp soy sauce
- 6 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tsp brown sugar
- 3/4 cup chopped thai basil
- 1 tbsp neutral oil (like peanut oil or canola oil)
Preheat the oven to 200°C / 392°F
Slice the garlic and chilli. Set aside
Combine soy sauce, oyster sauce, fish sauce and sugar in a bowl. Whisk to combine. Set aside.
Heat a large frying pan on high heat with oil. Add the garlic and chilli and fry until soft and fragrant.
Pour the sauce over the garlic and chilli and cook for a minute or two, until slightly reduced.
Add the basil and cook for 1 minute. Set a side.
Place the salmon, skin side down, in a large baking tray.
Pour the sauce over the salmon and pop in the oven. Bake for 10-15 minutes (or longer, depending on how thick your piece of salmon is), or until the salmon is cooked to your liking.
Serve straight away with rice, sliced cucumber and tomato.