- Yield: 4 Servingsas part of multicourse meal
- Four 6-oz (170-g) skinless, medium-firm fleshed fish fillets, about 1-in (2.5-cm) thick
- Salt and freshly ground black pepper to season the fish
- 2 tablespoons herb puree (Thai Basil and Mint Oil)
- 1 tablespoon high-heat cooking oil
- 2 tablespoons hot chilli sauce (or Sweet Chilli Sambal)
How to Make It
- To prepare the Thai Basil and Mint Oil, have a colander and big bowl of ice water ready. Bring a medium pot of water to a boil. When boiling, add the basil and mint. When water returns to a boil, immediately drain the leaves and shock the leaves in the ice water. With your hands, squeeze all the water out of the herbs. You should be left with about ½ cup (100 g) of herbs.
- In a blender or food processor, add the herbs, oil and salt and puree for 1½ minutes, until the mixture is well blended. In a fine mesh sieve over a bowl, strain the herb oil, using a rubber spatula to press out the oils from the herbs. Set the oil aside and reserve the pureed herbs for coating the salmon. You’ll only use a few tablespoons of the Thai Basil and Mint Oil as a finishing oil on the fish. Store the oil in a glass jar in the refrigerator for about a week. Since the herbs are salted, go light on the salt when seasoning the fish fillets.
- Pat the fish fillets very dry with paper towels. Lightly season the fish with salt and freshly ground black pepper. Spread 1 teaspoon of the herb puree on the top and the bottom of the fish fillet. Let it sit for 15 minutes at room temperature.