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Ingredients
- tamarind purée 100g jar
- lemongrass 2 stalks, sliced (woody layers removed)
- red chilli 1 small, seeds removed and finely chopped
- root ginger 3cm, grated
- palm sugar or honey 3 tbsp
- mint a small bunch, chopped
- salmon 700g piece, skin on
- coriander a small handful, chopped
Method
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Step 1
Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on an oiled piece of foil or a banana leaf (find these in the frozen section at asian supermarkets). Brush a thick layer of the sauce over the salmon and grill for 10 minutes.
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Step 2
Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.
