If you're a lover of Thai cuisine, you'll love these absolutely amazing salmon skewers. Though salmon is not typically used in Thai cooking, many of us here in the Pacific Northwest eat it quite often. What inspired this street food-type recipe was both our travels in Thailand (where we devoured the most amazing street food) and a fabulous cookbook (beautiful enough to keep on your coffee table!) aptly named Thai Street Food by David Thompson.
What makes this dish is the sauce. A wonderful balance of sweet, salty, sour, and spicy - the flavor combination so typically found in Thai cuisine. I've shared the proportions we use, but experiment with the mix to find what you like. This recipe also works very well other types of fish, such as rock fish, chicken breasts, and pork. Make extra sauce as it's excellent drizzled over the finished product! We serve these skewers wrapped in raw yu choy (a tender and slightly sweet Chinese green) or with lettuce leaves.
1 ½ pounds salmon fillet
¼ cup brown sugar
2 tablespoons fish sauce
2 tablespoons fresh ginger, minced
1 tablespoon ground turmeric
1 teaspoon hot chili sauce
1 bunch yu choy or lettuce leaves
Click below for the full recipe and instructions:
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