Fragrant Coconut Dressing with a South-east Asian Twist
This coconut dressing, created by Bloem Restaurant, is a vibrant fusion of creamy, spicy, and citrusy notes. Packed with bold flavours from lemongrass, galangal, chilli, and fresh lime, it’s perfect drizzled over grilled fish or used as a dipping sauce. Whether you’re elevating a weekday dinner or adding flair to your next gathering, this easy-to-make recipe is sure to impress.
For the ultimate pairing, enjoy it with a glass of Paul Clüver Seven Flags Chardonnay.
Ingredients:
- 1 x A10 tin Coconut Cream (approximately 3 liters)
- 300 g Palm Sugar
- 50 g Garlic, peeled and chopped
- 50 g Ginger, peeled and chopped
- 30 g Galangal, peeled and chopped
- 40 g Chilli (adjust to taste), sliced
- 60 g Lemongrass, thinly sliced
- 5 g Lime Leaves, bruised
- 250 g Fish Sauce
- Fresh Lime Juice, to taste
- Salt, to taste
Method:
Prepare the Ingredients:
- Peel and roughly chop the garlic, ginger, and galangal.
- Slice the chilli and lemongrass thinly for better infusion.
- Bruise the lime leaves slightly to release more aroma.
Combine in a Pot:
- In a large saucepan, add the coconut cream, palm sugar, garlic, ginger, galangal, chilli, lemongrass, lime leaves, and fish sauce.
- Stir well to combine all ingredients evenly.
Heat Gently:
- Place the saucepan over medium heat.
- Warm the mixture gently, stirring occasionally, until the palm sugar is fully dissolved and the mixture is just below boiling point. Do not let it boil vigorously, as this may separate the coconut cream.
Infuse:
- Once the sugar is dissolved and the mixture is aromatic, remove the pot from the heat.
- Pour the mixture into a heatproof container with a lid.
- Let it cool slightly before covering and placing it in the fridge.
- Allow the dressing to infuse in the refrigerator for 12 hours (or overnight) to deepen the flavours.
Strain and Season:
- After infusing, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl or bottle to remove all solids.
- Taste the dressing and season with fresh lime juice and a pinch of salt, adjusting to your preference.
Serve:
- Use immediately or store in the fridge until needed.
- Serve drizzled over grilled fish, seared prawns, or even as a dressing for a light Asian-style salad.