Directions
Step 1
Preheat a grill to prepare dinner over excessive warmth.
Step 2
In a small pot, carry up 2 cups of water to a boil. Add the lemongrass and kelp, flip down the warmth, and simmer for 20 minutes. Take away from the warmth, add the bonito flakes, and put aside to steep, stirring often, till the liquid is deeply flavorful, about 10 minutes. Pressure via a fantastic mesh sieve into a big bowl, rinse out the pot, and return the strained bonito dashi to it, discarding the solids.
Step 3
With out crowding, thread the salmon cubes onto the skewers. Season evenly throughout with salt and put aside at room temperature for 20 minutes.
Step 4
Utilizing paper towels, pat the pineapple slices dry. Rub throughout with 1 tablespoon of the oil, then switch to the grill and prepare dinner, turning often, simply till evenly charred throughout, 7–9 minutes.
Step 5
Utilizing a juicer, juice the pineapple. (For those who wouldn’t have a juicer, extract the liquid by transferring the pineapple slices to a blender, purée till clean, then pressure via two layers of cheesecloth.)
Step 6
To the pot of bonito dashi, add 1 cup of the pineapple juice (save any further for an additional use), and the coconut cream. Whisk within the miso and tomato paste, then add the lime juice, sambal, galangal, ginger, and paprika. Season to style with fish sauce and switch the warmth right down to low to maintain heat when you end cooking the fish.
Step 7
Frivolously rub the salmon throughout with the remaining oil and grill, turning often, till evenly charred throughout and simply cooked via, about 5 minutes complete. Switch to a platter and serve with thinly sliced cabbage, heat corn tortillas, cilantro leaves, and toasted sesame seeds, if desired.
