Salmon rendang with mint salad

  • Preparation Time -1 min
  • Cooking Time -1 min
  • 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
  • Calories: 1
  • Protein: 12g
  • Carbohydrates: 13g
  • Fat: 12g
Other Dietary Information
  • good with salad

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.
Course
Dinner
Salad
Main Ingredient
Fish
Cuisine
Asian
Vegetarian
Dietary
High Fiber
High Protein
Low Calories
Occasion
Dinner Party