- 2 salmon fillets
- 1 tsp red curry paste
- 1 garlic clove, crushed
- 2.5g fresh ginger, grated
- 1 small red chilies, thinly sliced
- 10g turmeric, fresh, finely grated
- 175ml fish stock
- 200ml coconut cream
- 10g lemongrass, fresh
- 1 tbsp fish sauce
- 1 tsp peanut oil
- 2 green onions, thinly sliced
- 2 cherry tomatoes
- 1 red chili, sliced
- 2 tsp of sesame seeds
Season and cook the salmon 20 seconds per side pan over a high heat with 2 tablespoons of vegetable oil.
Heat peanut oil add garlic, ginger, turmeric and chili and curry paste until fragrant, then add the stock, coconut cream and lemongrass and bring to the boil, add the salmon fillets lower the heat, cover the pan and simmer for approximately 8 minutes, or until the fish is just cooked through.
Place salmon in a serving bowl. Remove the lemongrass from the sauce and discard. Bring the sauce back to the boil and cook for 5 minutes to reduce and thicken slightly and pour in bowl. Add sliced green onions, sliced red chili and cherry tomatoes. Sprinkle with sesame seeds and serve immediately with steamed rice.