Salmon rendang with mint salad


  • 4 servings

This Indonesian dish packs a massive flavour punch and is quick and easy to make.

Ingredients

  • For the spice paste
  • 5 shallots, roughly chopped
  • 3cm/1¼in galangal, roughly chopped
  • 3 stalks lemongrass, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 3cm/1¼in ginger, roughly chopped
  • 5 dried chillies, soaked in warm water, seeds removed and roughly chopped
  • For the salmon
  • 5 tbsp vegetable oil
  • 1kg/2lb 4oz salmon fillet, cut into cubes
  • 2 cinnamon stick
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 stalk lemongrass, roughly chopped
  • 400ml/14fl oz coconut milk
  • 2 tsp tamarind paste
  • 6 kaffir lime leaves
  • 6 tbsp desiccated coconut, toasted
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 limes, juice only
  • sea salt and freshly ground black pepper
  • For the mint salad
  • 2 tbsp rice wine vinegar
  • 3 tbsp toasted sesame oil
  • 3 tbsp mint leaves
  • 3 tbsp coriander leaves
  • ½ cucumber, finely shredded
  • 250g/9oz white cabbage, finely shredded
  • 1 red chilli, finely shredded

Nutritional Info per 10g serving
  • Calories: 1
  • Protein: 12.0g
  • Carbohydrates: 13.0g
  • Fat: 12.0g
Other Dietary Information
  • good with salad

Course

Dinner

Salad

Main Ingredient

Fish

Cuisine

Asian

Vegetarian

Dietary

Low Calories

High Fiber

High Protein

Occasion

Dinner Party

Steps

  • 1 For the spice paste, place all the ingredients into a food processor and pulse to form a paste. Transfer the paste to a small bowl and set aside.
  • 2 For the salmon, heat a heavy-based pan over a medium heat, add half the oil then brown the salmon on all sides, remove from the pan and set aside.
  • 3 Add the remaining oil to the pan and fry the spice paste for 2-3 minutes. Add the cinnamon, cloves, star anise, cardamom and lemongrass and cook for another couple of minutes.
  • 4 Return the salmon to the pan, mix well then add the coconut milk, 200ml/7fl oz water, tamarind paste and lime leaves and bring to a simmer.
  • 5 Add the toasted coconut, soy and fish sauces and return to the boil, stirring all the time to make sure it doesn’t stick.
  • 6 Turn down to a gentle simmer and cook for 2-3 minutes. Add the lime juice and season with sea salt and freshly ground black pepper.
  • 7 For the salad, whisk the rice wine vinegar and sesame oil together in a bowl then add the remaining ingredients and toss to combine.
  • 8 To serve, spoon the curry onto the plate and pile the salad alongside.
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