Name: Tamarind salmon
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 75 gram tamarind pulp; 1 cup very hot water; 2 stalks lemongrass, white part only; 1 small red chilli, finely chopped; 3 tablespoon palm sugar; 1 tablespoon peeled, grated ginger; small bunch mint, chopped; 700 gram piece salmon, skin on; small handful coriander, chopped; lemon wedges and cucumber slices, to serve

Ingredients

75 gram tamarind pulp

1 cup very hot water

2 stalks lemongrass, white part only

1 small red chilli, finely chopped

3 tablespoon palm sugar

1 tablespoon peeled, grated ginger

small bunch mint, chopped

700 gram piece salmon, skin on

small handful coriander, chopped

lemon wedges and cucumber slices, to serve

Method

1.Put tamarind pulp in a bowl and pour hot water over it. Soak for 10 minutes or so, then loosen the pulp from the stony matter. Pass through a sieve, then discard stony, fibrous matter.

2.Smash the bulb ends of the lemongrass then chop finely, discarding stalky ends. Mix tamarind pulp in a bowl with lemongrass, chilli, palm sugar, ginger and mint. Put salmon on a flat dish and slash the flesh in several places. Spoon over half the tamarind mixture, cover and refrigerate for 1 hour.

3.Bring salmon to room temperature before cooking. Preheat a ridged grill pan over medium heat. When it is hot, slide in the salmon skin-side down. Cook for 5 minutes. Using a cake slide or two large spatulas, flip salmon over. Ease off the skin. Spoon a little more tamarind over salmon and continue cooking for 2–3 minutes until salmon is done to your liking.

4.Carefully transfer salmon to a large serving plate. Scatter coriander over the top and serve with lemon wedges. Serve extra sauce separately as is, or mix it with a little yoghurt. Serve with cucumber slices.

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Ingredients

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