This is an homage to the Tom Yam Chili Sea Bass dish at the venerable Hotel Costes in Paris. You could include a little freshly chopped lemongrass in the sauce for an authentic kick but I find it’s a bit hard to source and the dish sings just as vibrantly without. Feel free to include you favorite piece of fish or to keep vegan you could swap the seafood for a poached cauliflower steak.

2 filets poached wild salmon
2 scallions
1 large red bell pepper
1 clove garlic, grated
1 knob ginger, grated
1/2 jalapeno, deseeded
1 can full-fat coconut milk
1 teaspoon coconut sugar
1 teaspoon coconut oil, melted
1 zucchini, sliced thin
Sea salt to taste
Fresh cilantro for garnish

Preheat oven to 400 degrees. Slice bell pepper in half, remove stem and seeds. Brush both sides with coconut oil. Roast for 15-20 minutes until the ends char and cooked through. Remove to cool. In food processor or blender, add roasted red pepper, jalapeno, grated ginger, garlic, sugar and coconut milk. Season with sea salt to your liking. Set aside.

Add water to a shallow pan. Add scallions and bring to a boil, lower to a simmer. Gently add salmon filets to water until submerged. Poach on low for about 15 minutes until the flesh is opaque and flaky.

In shallow bowls, ladle red pepper sauce. Top with a few zucchini disks, followed by the salmon and garnish with cilantro.