<ul><li>Salmon steak 1 1/2 lbs</li><li>Coconut cream 2 cups </li><li>Garlic (minced) 3 cloves </li><li>Ginger (minced) 1 tbsp</li><li>Long green chili 3 pieces</li><li>Red chili 3 pieces </li><li>Yellow onion (sliced) 1 piece</li><li>Cane vinegar 1/4 cup</li><li>Fish sauce 1 tbsp</li><li>Ground black pepper 1/4 tsp</li><li>Water 1/2 cup</li><li>Canola oil 1 tbsp </li></ul><div class="media-wrap video-wrap"><video controls="" src="https://img.awsprod.99ranch.com/0f569f528dbd4c198928c28d8fc7b672.mp4#t=0.1"></video></div><ul><li>Heat cooking oil in a medium frying pan, then add in the salmon, long green chili, Thai red chili, garlic, ginger, onion, and ground black pepper.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/8476501566ee4b58b424084d0afda782.jpeg#t=0.1"/></div><ul><li>Next, add cane vinegar and water to the pan. Simmer on low heat for about 2 minutes then add in the coconut cream to the salmon.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/cf45970101af436fb59d43963e60c8ca.jpeg#t=0.1"/></div><ul><li>Continue to simmer on low for another 20 minutes until the liquid has reduced to half and the salmon has cooked through.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/4deede52d9944f06aca6ca8c74d89eae.jpeg#t=0.1"/></div><ul><li>Garnish with extra long green chili and Thai red chili, then serve as it is or with white rice!</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/fc6b9a653be047c7abadbf4c9bc146d5.jpeg#t=0.1"/></div>