Lemongrass Ginger Salmon

I inherited this recipe (and occasional migraines) from my father. I cannot find this dish in any cookbook, blog, or website. Suffice it to say this is one of my dad’s better creations and one that he has experimented on us over the years tweaking the recipe every time ever so slightly. I have seen him make this and/or assisted him in prep for this dish as far back as when I was 7. Get your passports ready for your senses are going to transport you to Thailand.

To begin with, you will need very high-quality Thai Wok Oil and the only recommendation I have is La Tourangelle. If you cannot find this in World Market, then try Amazon. If galangal (Thai ginger) is unavailable, you may easily substitute it with regular ginger.

Before you begin, a Fume is necessary. Fume is the skin of the fish and other parts that you put in a small pot of boiling water (3 cups) with ginger shavings as well as some lemongrass (three 2-inch sticks).

Next, begin by adding a quarter cup of Thai basil oil or wok oil to a wok that has been heated. Most professional and seasoned chefs add oil to a pan that has been heated on the stove. This can be easily tested by sensing the heat emanating from the wok/pan by holding your hand 2-3 inches above the wok/pan itself. Once the oil is hot enough, add and cook the grated ginger(two 3-inch pieces) and lemongrass (2-inch sticks about 4-6 will do). After the ginger is cooked for 3-4 minutes, add chopped scallions (12 oz) and cook again for about 3-4 minutes. Then, add one pound of fish cut into 6 oz filets. Please cover the wok and cook. After 2 minutes, strain the fume, add to the wok, and cook the fish for 5-8 minutes on a low flame. Add salt and pepper to taste. Finally, add the snap peas (8 oz) but be sure to not cover the wok with the lid (or else the snap peas will lose their fresh green color). Serve alongside Thai Jasmine Rice (I usually use a rice cooker to cook the rice) which can be found at your local Asian supermarket.