Hi Susan,
The only time I’ve ever seen calamansi limes is when Singaporean friends of my
MIL (who split their time between Perth and Singapore) gave her some she’d
grown which she gave to me. A lovely, unique, refreshing flavour. They aren’t
something I’ve ever seen in the shops.
Vicki. :-)
On 19 Dec 2020, at 8:08 pm, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Hi Julia,
I think there is an error in the recipe - not so clear if they are asking for
the
grated coconut to be added to the cure, or the cream you manage to squeeze
out of 120g of grated coconut. I suspect the latter.
Let me know how it goes - send pics!
A friend had some years ago, gifted me a side of gravlax where he had added
slices of orange when curing the fish. I liked the flavours and tried doing
it
but that the slices then left rather ugly patches on the final product.
I find that using the zest (rubbed into the sugar and salt so the fragrance
is
wonderful) in the cure is nicer.
I usually serve the gravlax as a main course - nice large slices (first
doused with vodka)
placed on dark rye bread, and topped with capers, onions and chopped eggs,
with a
glass or three of bubbly. Rather traditional way of serving it, I know.
But this year, I have purchased some mini blinis from my online grocery store
so I will be probably serve it with some creme fraiche instead.
Guess some orange wedges might be nice?
How are you thinking of serving the Thai version? The mango salsa sounds
good.
I make a simple mango salsa using just cubed mango, coriander leaves, diced
chilli and some
calamansi lime juice - have you ever had this before? It is a small fruit,
barely an inch in
diameter, with orangey-yellow flesh, and which is rather sweeter than the
green limes
more commonly found in Western kitchens.
Susan
On Sat, 19 Dec 2020 at 15:22, Julia Leatherwood
<julialeatherwood@xxxxxxxxxxxxx <mailto:julialeatherwood@xxxxxxxxxxxxx>>
wrote:
Hi Susan, I was wondering about the coconut as not seen a cream you grate. I
really wish I had that recipe I had posted so many years ago as it was SO
good. Someone else on the list made it later but can’t remember who it was
now. I think the ginger should be ok. I often do a Thai garlic chicken which
has ginger in the marinade and have frozen the breasts in the marinade and no
problem when at a later date defrosted and coooked so might risk it.
Will be interesting to see what we both end up with and if Kelly tries it
too. What do you serve with your version as that sounds lovely, like the
idea of the orange zest.
Julia
Sent from my iPad
On 19 Dec 2020, at 05:59, Susan Yuen <susan.yuen@xxxxxxxxx
<mailto:susan.yuen@xxxxxxxxx>> wrote:
This looks interesting but can't be made in my home as 1 daughter is
severely allergic to coconut.
Might try the other recipe using coriander seed instead of pepper and
lemongrass instead of orange.
Not sure about the ginger in a cure that lasts days......I avoid leaving
ginger marinades on meats for more than 4 hours as they can over tenderise
and break down the meats. Not sure what they will do to fish.
Susan
On Sat, 19 Dec 2020, 10:17 am Julia Leatherwood,
<julialeatherwood@xxxxxxxxxxxxx <mailto:julialeatherwood@xxxxxxxxxxxxx>>
wrote:
Kelly,
This one really looks good and like the idea of the mango salsa. Think I
will try this one.
https://www.conorbofin.com/2020/02/26/complex-thai-style-cured-salmon/ ;
<https://www.conorbofin.com/2020/02/26/complex-thai-style-cured-salmon/>
Sent from my iPadÂ
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