BBQ tamarind salmon with lemongrass, chilli and ginger
- Preparation and cooking time
- Total time
- Easy
- serves 6
Ingredients
- 100g jar tamarind purée
- 2 stalks lemongrass, sliced (woody layers removed)
- 1 small red chilli, seeds removed and finely chopped
- 3cm root ginger, grated
- 3 tbsp palm sugar or honey
- a small bunch mint, chopped
- 700g piece salmon, skin on
- a small handful coriander, chopped
Method
- 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.
- STEP 2
Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.
