Salmon Taylax

Fish 579 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Salmon Taylax
  • Serves: 30 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy
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Tilax is essentially a Thai-style gravlax, a cold pickled salmon appetizer for all occasions. Lemongrass can be used in place of lime leaves by slicing it thinly.

Ingredients

Directions

  1. Scale the fish thoroughly, remove the head, tail and fins (they can be used for soup). Rinse the fish under cold running water and pat dry with paper towels.
  2. Remove the two fillets on the skin from the skeleton, cutting off the flesh very carefully with a fillet knife. Place the fillets on paper towels, skin side down to prevent slipping, and use tweezers to pull out all the intercostal bones.
  3. Weigh both fillets to further calculate the amount of sugar and salt. For every 500 g of fillet, 1.5 tbsp will be required. l. salt and 2 tbsp. l. Sahara. Mix the required amount of salt and sugar. Spread the tom yum paste on both fillets on both sides.
  4. Peel and chop the ginger very finely. Fold each lime leaf in half lengthwise and pluck out the center vein.
  5. Use a well-sealed container that is proportional to the fish. Sprinkle the bottom with a quarter of the salt and sugar mixture, sprinkle with about a quarter of the chopped ginger and lime leaves. Lay the first fillet skin side down by pressing it into the mixture at the bottom. Sprinkle the fillet with two quarters of the salt and sugar, and spread the two quarters of the leaves and ginger evenly.
  6. Place the second fillet on top, skin side up, sprinkle with the remaining sugar and salt. Cover with the remaining ginger and lime leaves mixture. Put a board on the fish, on it - not too heavy a load. Close the container, leave at room temperature for 6 hours. Transfer to the refrigerator for 24 hours. Remove the board with the load and serve or shake off the brine and wrap in plastic. Store in the refrigerator.

Salmon Taylax



  • Serves: 30 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy

Tilax is essentially a Thai-style gravlax, a cold pickled salmon appetizer for all occasions. Lemongrass can be used in place of lime leaves by slicing it thinly.

Ingredients

Directions

  1. Scale the fish thoroughly, remove the head, tail and fins (they can be used for soup). Rinse the fish under cold running water and pat dry with paper towels.
  2. Remove the two fillets on the skin from the skeleton, cutting off the flesh very carefully with a fillet knife. Place the fillets on paper towels, skin side down to prevent slipping, and use tweezers to pull out all the intercostal bones.
  3. Weigh both fillets to further calculate the amount of sugar and salt. For every 500 g of fillet, 1.5 tbsp will be required. l. salt and 2 tbsp. l. Sahara. Mix the required amount of salt and sugar. Spread the tom yum paste on both fillets on both sides.
  4. Peel and chop the ginger very finely. Fold each lime leaf in half lengthwise and pluck out the center vein.
  5. Use a well-sealed container that is proportional to the fish. Sprinkle the bottom with a quarter of the salt and sugar mixture, sprinkle with about a quarter of the chopped ginger and lime leaves. Lay the first fillet skin side down by pressing it into the mixture at the bottom. Sprinkle the fillet with two quarters of the salt and sugar, and spread the two quarters of the leaves and ginger evenly.
  6. Place the second fillet on top, skin side up, sprinkle with the remaining sugar and salt. Cover with the remaining ginger and lime leaves mixture. Put a board on the fish, on it - not too heavy a load. Close the container, leave at room temperature for 6 hours. Transfer to the refrigerator for 24 hours. Remove the board with the load and serve or shake off the brine and wrap in plastic. Store in the refrigerator.

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