Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Curried Salmon Collar

Serves 4

It sounds weird but I can assure you it’s not. The salmon collar holds so much flavour, and also has a bone right in the middle, so it guarantees you a more rich piece of fish, but also lends itself very well in a fish curry. You can get fish collars fresh from your local grocer or frozen as well. They are very inexpensive, but taste like a million bucks. The collar is usually a wasted part of the fish for a lot of people. It isn’t as pretty and has a large bone through the middle, so people tend to pass up on it. That’s why it’s cheaper than a filet of fish.

What you need:

  • 2 salmon collars
  • 4 cloves garlic, grated
  • 1 onion, grated
  • 1 small thumb ginger, peeled and grated
  • 1 chili, sliced with seeds in
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon fish sauce
  • ½ teaspoon ground cumin
  • Juice of 2 limes
  • 1 can coconut milk
  • 2 cups fish stock, or vegetable stock
  • 2 pieces bok choy, halved and sliced lengthwise into pieces
  • Salt and pepper
  • Chopped cilantro for garnish
  • Rice or any other serving item

What you do:

  1. Start by putting olive oil in a pot and get it hot. When the oil is hot, add in the garlic, onion, ginger, curry powder, turmeric, coriander, chili, cumin and sauté until fragrant and until vegetables are soft. It is important to cook the powders to release the flavour and to cook out any bitterness the dried powders may have.
  2. Once the powders are fragrant and the vegetables are soft, add in the fish stock, fish sauce, coconut milk, bok choy, and bring up to the boil.
  3. Once the mix has hit a boil, turn it down to a simmer and cook for 15 minutes to let the flavours come together.
  4. Once it has been cooking for 15 minutes, add in the fish collars, submerge them and cook for another 15 minutes.
  5. Take off any imperfections of the fish like the skin or bones and remove. Squeeze in the juice of two limes and season accordingly.
  6. Break up the fish a bit in the pot to incorporate, and spoon over your favourite base such as rice etc.
  7. Garnish with freshly chopped cilantro.