So guys I’m gonna give you the best salmon dish ever, this is Crispy Korma
Salmon. oh yes the flakiest, most beautiful meat, crispy
skin and the spices from the Patak’s paste, oh my lord the layers of flavour
are gonna be unbelievable and I’m gonna buddy that up with the most incredible
failsafe fluffy coconut rice yes! and then a quick homemade cucumber pickle
That is a dinner and that’s gonna happen with hardly any ingredients in about 15 minutes
So pan we’re gonna put on medium-high heat, a lot of people
constantly tell me they get sticky rice, it’s not light, it’s not fluffy, let’s fix
it once and for all. Nice basmati rice for four people, fill
up a regular builders cup, in we go, then we’re going to go in with two cups of
boiling water, let’s make this really delicious, let’s make it really exciting
So I’ve got coconut cream you just get a nice chunk of it like this and this is
gonna give you the most amazing tropical flavour, so I’m literally just gonna
crumble into the water and it will dissolve, but the flavour is phenomenal!
Then lemon is a good friend of mine and then I’ll have a little chili, in it goes
Lid on full whack, about 12 minutes that will take and the minute that it cooks
dry it’s done, perfect every time. Okay salmon I got this from the fish mongers
but you can go to the supermarket and you can ask for a nice big chunk
you can do this per portion, that’s fine, but it’s just nice to mix it up okay so
it’s been pin boned, those have been removed and it’s been scaled, very
important as well. So what I’m gonna do is add a little oil to that pan.
I’m gonna put it skin side down and I’m just gonna put the weight of my hand on here
just for 10 seconds, we’re gonna cook this salmon 70 percent of the time on
the skin, to guarantee you crispyness. It’s gonna protect that precious fish so
you’re going to just get lovely flakes of salmon and on the outside we can give
it a little bit of attitude, do you know what I mean? so what I’m gonna do is take some
of this amazing Korma Paste right, that’s all I’m gonna take, add a bit of lemon
juice and then what I want to do is paint it onto that beautiful pink salmon,
Now you can use a brush or you just take a little herb like this, we’re just gonna
mix this up and then watch this, this is natural fat here and that olive oil
Now look what happens when I get that paste look
at that and now we’re gonna paint it, look that is flavour that salmon is now
transformed forever, so cucumber pickle go get a regular fork, go get your
cucumber and I want you to scratch it down by doing this you’re creating
surface area which will allow you to get pickle in there
flavour in there and it’s gonna look and taste amazing right. Slice up this
cucumber, you wanna season fairly generously with salt and that’s gonna
draw a lot of excess moisture out, you’re not gonna eat that salt but you need it
to kind of get that pickle thing going on and then we want to hit it up with
some vinegar, white wine vinegar, red wine vinegar you could use a herb like
coriander and literally all I’m gonna do is kind of almost scrunch it up, this
with the rice, is gonna eat so well. So guys we’re probably ten minutes in, if
you look at the salmon you can see it’s just over half cooked, we’ll flip this now
Get a fish slice, get carefully under the fish like that
Very confidently, just go like that, now look at that skin, that my friend is
phenomenal! it’s blistered it’s crackled, it’s
crunchy, it’s like a crisp, so one minute on the other side of the fish
that’s off now, I’ve got the pickle the
rice is done, you can see the little holes
That’s the steam just fighting to get
through, there’s no more liquid in there, okay let’s serve this up, this is gonna
be beautiful, any of those juices we can keep full of flavour, full of flavour
Finish it with a few bits of coriander, a little wedge of lemon, get your cucumber
and just kind of squeeze the juice out of it and that excess salt is left
behind, gorgeous and then you’ve got that wonderful fluffy rice, the lemon and the
chili have done their job, the smell of this is absolutely phenomenal and that’s
the coconut cream, look how fluffy that is guys, you can just slice up the lemon and the chilli
Look at the colours guys! Let’s get to the fish, let’s get to
The flavour, the spice. I’m just gonna break it like this
you hear that? it just crackled, you can literally pull it off
Ooh you know, you know that, that is tasty, that is just outrageous and then the
crispy skin is completely ridiculous, a few little bits of coriander and my
beautiful little pickle and enough talking,
Look at those crispy bits, come on!
Oh my lord
In the spice, it is complex and it’s there but it’s so gentle it works
utterly with the fish
Mmm I’m so happy right now, so there you go guys
Bring a little bit of spice into your life, that is my Crispy Korma Salmon
Cooked by me with a little bit of help from Patak’s thank you very much
Salmon. oh yes the flakiest, most beautiful meat, crispy
skin and the spices from the Patak’s paste, oh my lord the layers of flavour
are gonna be unbelievable and I’m gonna buddy that up with the most incredible
failsafe fluffy coconut rice yes! and then a quick homemade cucumber pickle
That is a dinner and that’s gonna happen with hardly any ingredients in about 15 minutes
So pan we’re gonna put on medium-high heat, a lot of people
constantly tell me they get sticky rice, it’s not light, it’s not fluffy, let’s fix
it once and for all. Nice basmati rice for four people, fill
up a regular builders cup, in we go, then we’re going to go in with two cups of
boiling water, let’s make this really delicious, let’s make it really exciting
So I’ve got coconut cream you just get a nice chunk of it like this and this is
gonna give you the most amazing tropical flavour, so I’m literally just gonna
crumble into the water and it will dissolve, but the flavour is phenomenal!
Then lemon is a good friend of mine and then I’ll have a little chili, in it goes
Lid on full whack, about 12 minutes that will take and the minute that it cooks
dry it’s done, perfect every time. Okay salmon I got this from the fish mongers
but you can go to the supermarket and you can ask for a nice big chunk
you can do this per portion, that’s fine, but it’s just nice to mix it up okay so
it’s been pin boned, those have been removed and it’s been scaled, very
important as well. So what I’m gonna do is add a little oil to that pan.
I’m gonna put it skin side down and I’m just gonna put the weight of my hand on here
just for 10 seconds, we’re gonna cook this salmon 70 percent of the time on
the skin, to guarantee you crispyness. It’s gonna protect that precious fish so
you’re going to just get lovely flakes of salmon and on the outside we can give
it a little bit of attitude, do you know what I mean? so what I’m gonna do is take some
of this amazing Korma Paste right, that’s all I’m gonna take, add a bit of lemon
juice and then what I want to do is paint it onto that beautiful pink salmon,
Now you can use a brush or you just take a little herb like this, we’re just gonna
mix this up and then watch this, this is natural fat here and that olive oil
Now look what happens when I get that paste look
at that and now we’re gonna paint it, look that is flavour that salmon is now
transformed forever, so cucumber pickle go get a regular fork, go get your
cucumber and I want you to scratch it down by doing this you’re creating
surface area which will allow you to get pickle in there
flavour in there and it’s gonna look and taste amazing right. Slice up this
cucumber, you wanna season fairly generously with salt and that’s gonna
draw a lot of excess moisture out, you’re not gonna eat that salt but you need it
to kind of get that pickle thing going on and then we want to hit it up with
some vinegar, white wine vinegar, red wine vinegar you could use a herb like
coriander and literally all I’m gonna do is kind of almost scrunch it up, this
with the rice, is gonna eat so well. So guys we’re probably ten minutes in, if
you look at the salmon you can see it’s just over half cooked, we’ll flip this now
Get a fish slice, get carefully under the fish like that
Very confidently, just go like that, now look at that skin, that my friend is
phenomenal! it’s blistered it’s crackled, it’s
crunchy, it’s like a crisp, so one minute on the other side of the fish
that’s off now, I’ve got the pickle the
rice is done, you can see the little holes
That’s the steam just fighting to get
through, there’s no more liquid in there, okay let’s serve this up, this is gonna
be beautiful, any of those juices we can keep full of flavour, full of flavour
Finish it with a few bits of coriander, a little wedge of lemon, get your cucumber
and just kind of squeeze the juice out of it and that excess salt is left
behind, gorgeous and then you’ve got that wonderful fluffy rice, the lemon and the
chili have done their job, the smell of this is absolutely phenomenal and that’s
the coconut cream, look how fluffy that is guys, you can just slice up the lemon and the chilli
Look at the colours guys! Let’s get to the fish, let’s get to
The flavour, the spice. I’m just gonna break it like this
you hear that? it just crackled, you can literally pull it off
Ooh you know, you know that, that is tasty, that is just outrageous and then the
crispy skin is completely ridiculous, a few little bits of coriander and my
beautiful little pickle and enough talking,
Look at those crispy bits, come on!
Oh my lord
In the spice, it is complex and it’s there but it’s so gentle it works
utterly with the fish
Mmm I’m so happy right now, so there you go guys
Bring a little bit of spice into your life, that is my Crispy Korma Salmon
Cooked by me with a little bit of help from Patak’s thank you very much
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