Crispy Salmon * Gfo Recipe

Rinse rice under cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, 1/2 tsp salt, and 1/2 tsp sugar. Stir once to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and stir in 1 tsp butter (optional) and the remaining 1/2 cup coconut milk if you prefer a richer rice; keep covered and warm until serving.

Stack wonton wrappers and cut into 1/4-inch strips with a sharp knife or pizza cutter.

Heat 1 cup neutral oil in a small heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test with a small scrap — it should sizzle immediately and brown in about 20–30 seconds.

Fry strips in batches for 20–45 seconds, stirring, until golden and crisp. Remove with a slotted spoon and drain on paper towels; immediately season with 1/4 tsp salt. Allow to cool — they will crisp more as they cool.

If using fresh plums, place pitted chopped plums in a small saucepan with 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, chopped chili, 1 clove garlic (smashed), 1/2 tsp grated ginger and 2 tbsp water.

Bring to a simmer over medium heat and cook, stirring occasionally, until plums soften and break down, about 6–8 minutes. If using frozen plums, cook a bit longer to thaw and break down.

Remove garlic clove. Mash mixture with a spoon or use an immersion blender for a smoother sauce. Taste and adjust seasoning.

In a small bowl, whisk 1 tsp cornstarch with 1 tsp water to make a slurry. Return sauce to low heat and stir in slurry; simmer 1 minute until slightly thickened. Remove from heat and stir in 1 tbsp lime juice. Adjust salt or honey to balance sweet-tart-spicy flavors. Keep warm or cool to room temperature for serving.

Heat a large skillet or wok over high heat until shimmering. Add 1.5 tbsp vegetable oil and swirl to coat.

Add trimmed green beans and stir-fry, pressing them against the pan occasionally so they blister in spots, about 4–6 minutes. You want bright green beans with some blistered brown spots but still crisp-tender.

Push beans to the side and add minced garlic (2 tsp) and minced ginger (1 tsp) to the hot oil; stir for 10–15 seconds until fragrant.

Add 1 tbsp light soy sauce, 1/2 tsp dark soy, 1 tsp rice vinegar, 1 tsp chili crisp, 1/4 tsp sugar, and 1/2 tsp toasted sesame oil. Stir to coat and cook 30–45 seconds more so sauce clings to beans. If using Szechuan peppercorns, sprinkle 1/2 tsp now and toss.

Taste and adjust salt; remove from heat and keep warm.

Pat salmon fillets dry with paper towels. Season skin and flesh lightly with 2 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 10 minutes while other components finish.

Preheat a 10–12 inch cast-iron skillet over medium-high heat until very hot — you should see faint wisps of smoke or the surface shimmering.

Add 2 tbsp neutral oil to the hot skillet and swirl to coat. Carefully place salmon fillets skin-side down, spacing them so they don't touch.

Press each fillet gently with a spatula for 10–15 seconds to ensure full skin contact, then sear undisturbed for 4–6 minutes depending on thickness, until the skin is deep golden-brown and releases easily from the pan.

Flip fillets and add 1 tbsp butter to the pan; baste the tops for 30–45 seconds just to finish (this yields medium doneness). For well-done, cook 1–2 minutes more. Remove salmon to a warm plate and squeeze a little lime over each fillet.

Divide coconut rice among 4 plates, shaping into a loose mound.

Place one crispy salmon fillet atop or beside each rice mound.

Arrange a portion of Szechuan green beans beside the salmon and rice.

Spoon 1–2 tbsp chili plum sauce over the salmon and a little on the plate for dipping.

Scatter a handful of wonton strips over the dish for crunch, and garnish with sliced scallions, cilantro leaves and a sprinkle of toasted sesame seeds.

Serve with lime wedges on the side for additional brightness.