The Talk’s Cooking Recipes

Posted on May 13, 2024 | 12:00am
Recipes by Rocco DiSpirito

Salmon in Aromatic Coconut Milk

  • 1½ pounds skinless salmon, cut into large pieces
  • ½ teaspoon dried oregano
  • 2 teaspoons minced garlic, plus 1 garlic clove, peeled and whole
  • Juice of 2 limes
  • Salt and freshly ground black pepper
  • 1 (14-ounce) can coconut milk
  • 3 tablespoons evaporated milk
  • 1 lemongrass stalk, cut into 1-inch pieces
  • 1 shallot, chopped
  • 1 teaspoon chicken bouillon powder
  • Neutral oil, for frying
  • 1 cup all-purpose flour
  • 1 medium yellow onion, cubed
  • 1 red bell pepper, cut into large squares
  • 8 sprigs cilantro, for garnish
  • 1 lime, cut into wedges, for squeezing

  1. In a large bowl, combine the salmon, oregano, minced garlic, lime juice, and salt and pepper to taste. Set aside.
  2. In a small pot, combine the coconut milk, evaporated milk, lemongrass, shallot, whole garlic clove, bouillon powder, and a pinch of salt. Bring to a simmer over medium heat. Then set aside.
  3. Pour ¼ inch of oil into a deep pot and heat over medium heat to 350°F. Line a large plate with paper towels.
  4. Place the flour in a shallow dish and dredge the salmon in the flour. Carefully drop the fish pieces into the oil, one by one. Fry until golden brown on each side, about 2 minutes. Use a slotted spoon to transfer the fish to the paper towels to drain.
  5. In a sauté pan, heat 2 tablespoons oil over medium-high heat. When the oil is hot, add the onion and bell pepper and cook for 3 minutes. Strain the infused milk into the sauté pan. Add the fish and simmer for 2 minutes.
  6. Serve garnished with the cilantro sprigs and lime wedges for squeezing.

Pad Thai, Jet Tila–Style

  • 7 ounces pad Thai noodles
  • ¼ cup fish sauce
  • ¼ cup sugar
  • 3 tablespoons tamarind puree (concentrate)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha sauce
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 shallot, sliced
  • 2 tablespoons chopped preserved radish
  • ½ cup diced extra-firm tofu
  • 10 shrimp, peeled and deveined
  • 2 large eggs, beaten
  • 3 or 4 scallions, cut into 1-inch lengths
  • ¼ cup salted roasted peanuts, chopped
  • 1 cup bean sprouts
  • 1 lime, cut into wedges

  1. Soak the noodles in lukewarm water for 30 minutes while you prepare the other ingredients.
  2. In a small bowl, mix the fish sauce, sugar, tamarind puree, lime juice, vinegar, and sriracha. Set aside.
  3. In a large skillet, heat the olive oil over high heat. When the oil starts to smoke, add the garlic, shallot, and preserved radish and cook for a few seconds. Add the tofu and shrimp on one side of the pan and the eggs on the other. Scramble the eggs, stirring continuously. Sauté until the shrimp start to turn pink.
  4. Drain the noodles, add to the pan, and cook for 1 minute. Add the fish sauce mixture and toss to coat the noodles in the sauce. Add the scallions and stir-fry until they’re bright green.
  5. Transfer to a large serving platter and garnish with the peanuts, bean sprouts, and lime wedges.