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Recipes

Sumatra Style Fiddleheads with Smoked Salmon

Sumatra Style Fiddleheads with Smoked Salmon

Many varieties of fern are eaten in Sumatra. They’re often cooked with dried shrimp or smoked fish. 

Ingredients

  • 1 lb fiddleheads
  • 2 Tbsp vegetable oil
  • 1½ cup coconut milk
  • ¼ lb smoked salmon, julienned
  • Salt

Spice Paste

  • 3 shallots
  • 3 cloves garlic
  • 1 inch ginger
  • 1 finger kra chai (lesser galangal)
  • 1 Thai chili
  • 2 tsp green pepper, ground
  • 1 tsp lemon zest

Method

  1. 1

    Clean, wash and blanch fiddleheads in a large volume of salted water for 5 minutes.

  2. 2

    Rinse fiddleheads in running water. Drain and set aside.

  3. 3

    Place spice paste ingredients in a food processor. Add a few spoonfuls of coconut milk if you prefer a smoother paste.

  4. 4

    Heat oil in a large pot on medium and sauté in the spice paste until fragrant (3-4 minutes).

  5. 5

    Add coconut milk and simmer for 5 minutes.

  6. 6

    Add the fiddleheads and the salmon. Simmer for 5 minutes. 

  7. 7

    Taste and salt if needed. 

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