Crispy Salmon* Gfo Recipe

Rinse jasmine rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, coconut milk, water, salt, and sugar (if using) in a medium saucepan and bring to a gentle boil over medium-high heat.

Once it reaches a boil, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork just before serving and keep warm.

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

Heat oil in a medium skillet or small pot to 350°F (175°C). Fry strips in batches for 1–2 minutes, stirring, until lightly golden and crisp.

Use a slotted spoon to transfer strips to a paper-towel-lined tray and immediately sprinkle with salt. Set aside to cool and crisp.

Whisk together plum sauce, chili garlic sauce, soy sauce, rice vinegar, and toasted sesame oil in a small bowl until smooth.

Taste and adjust heat or acidity: add more chili sauce for spice or a squeeze of lime for brightness if desired. Keep at room temperature until plating.

Trim green beans and pat dry. Heat a large skillet or wok over high heat until hot.

Add 1 tablespoon neutral oil and swirl to coat. Add green beans in a single layer and cook, stirring occasionally, until blistered and charred in spots, about 4–6 minutes.

Push beans to the side, add a small splash of oil if pan is dry, then add minced garlic and grated ginger. Stir-fry 30 seconds until fragrant.

Add crushed Szechuan peppercorns (if using), soy sauce, rice vinegar, brown sugar, and chili flakes. Toss to coat and cook another 1–2 minutes until sauce clings to beans and is slightly reduced.

Remove from heat and keep warm until plating.

Pat salmon fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and black pepper.

Heat a 10–12 inch cast-iron skillet over medium-high heat until smoking just lightly. Add 2 tablespoons neutral oil and swirl to coat.

Place salmon fillets skin-side down in the hot skillet, spacing them so they don't touch. Press gently with a spatula for 10 seconds to ensure even contact.

Cook skin-side down without moving for 5–7 minutes, depending on thickness, until the skin is deep golden and crisp and the fish is cooked about two-thirds of the way up the side.

Add 1 tablespoon butter to the pan, tilt the pan and spoon the foaming butter over the top of the fillets for 20–30 seconds to baste and finish cooking. Flip quickly and cook 30–60 seconds more just to set the top (internal temp ~125–130°F for medium-rare to medium). Remove to a warm plate and rest 2 minutes.

If skin did not crisp evenly, place fillets skin-side down on a lower-heat pan for 30 seconds to crisp further before serving.

Spoon a generous portion of coconut rice onto each plate (about 3/4 cup).

Arrange a portion of Szechuan green beans alongside the rice.

Place a crispy salmon fillet on top of or next to the rice, skin-side up for presentation.

Drizzle 1–2 tablespoons of the chili plum sauce over the salmon and a little around the plate for flavor.

Scatter a small handful of wonton strips over the salmon and beans for crunch.

Garnish with cilantro leaves, sliced scallions, and a sprinkle of toasted sesame seeds. Serve with a lime wedge to squeeze over the salmon.