I. Ingredients
Main Components
- 250g salmon fillet (skinless)
- 150ml coconut milk (≥20% fat)
- 3 kaffir lime leaves (julienned)
- 1 lemongrass stalk (white part only, minced)
Foam Base
- 20g Thai red curry paste
- 15g honey
- 5ml fish sauce
- 4g gelatin sheets
Garnish
- 8 mango spheres (spherified)
- 10g toasted coconut flakes
- 2 edible orchids
- 5g red chili slices
II. Tools
Essential Tools
- Cream Buffet cream whipper
- Cream Buffet nitrous oxide charger
- Sous-vide precision cooker
Additional Tools
- Spherification kit
- Bamboo steamer (for presentation)
III. Steps
1. Sous-Vide Salmon
① Marinate salmon with lemongrass, lime leaves, and salt for 15 minutes. Vacuum-seal and cook at 45°C for 25 minutes.
② Chill in ice water, then torch the skin for a caramelized crust.
2. Coconut-Curry Foam
① Blend coconut milk, red curry paste, honey, and fish sauce. Heat to 50°C.
② Dissolve bloomed gelatin into the mixture. Cool, transfer to cream whipper, charge with N₂O, and shake 10 times. Refrigerate for 1 hour.
3. Mango Spheres
① Mix mango puree with 2% sodium alginate. Drop into 0.5% calcium chloride bath for spherification.
4. Plating
① Line a bamboo steamer with banana leaves. Place salmon diagonally.
② Dispense foam in wave patterns. Add mango spheres, coconut flakes, orchids, and chili slices.
③ Drizzle with coconut milk glaze.
IV. Culinary Innovation
Flavor Contrast:
Spicy red curry and creamy coconut foam create a “volcanic” flavor eruption, balanced by kaffir lime’s citrus notes.
Texture Mastery:
Sous-vide preserves salmon’s omega-3 richness; nitro foam achieves 0.35g/cm³ density for cloud-like lightness.
Cultural Aesthetics:
Bamboo steamer and orchids evoke Thai street markets; chili slices mimic tropical flora.
V. Science Notes
Foam Stability:
Gelatin and coconut lipids form a stabilizing network, maintaining 50-100μm N₂O bubbles.
Aroma Synergy:
Lemongrass’s citral reacts with salmon fat during torching, enhancing citrus undertones.
VI. Adaptations
Vegetarian:
Replace salmon with grilled tofu; use cashew milk-turmeric foam.
Cocktail Pairing:
Blend foam with rum for a “Thai Mojito Nitro” cocktail.
Quick Version:
Use smoked salmon and pre-charged foam for instant plating.
Note: Serve with lemongrass iced tea. Consume foam within 10 minutes for optimal texture. Mist lime zest-infused water before serving for aromatic enhancement.