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Perfect Uni-Lateral Salmon with Coconut Curry Sauce
A restaurant‑quality salmon cooked using the uni‑lateral method for a custard‑like texture, paired with a bright coconut‑Madras curry sauce and lightly blanched spring vegetables. The technique keeps the fish moist, avoids albumin lumps, and delivers a delicate, medium‑rare finish.
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Critical Success Points
- • Maintain low, steady heat for the uni‑lateral cooking; avoid boiling the water.
- • Baste the top of the salmon with a metal skewer to prevent albumin clumping.
- • Strain the coconut curry sauce for a smooth, glossy finish.
Safety Warnings
- • Steam from the pan can cause burns – keep face away and use a lid handle.
- • The metal skewer becomes hot; use a towel or tongs when handling.
- • Do not leave the pan unattended while the water is simmering.
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