Balinese Salmon Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs zucchini
• 2pcs Tasmanian salmon fillets
• 70g ayam goreng paste
• 200ml coconut milk
• 10g fried shallots
• 15ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the zucchini. Put the salmon on a board and using a sharp knife, carefully slice between the skin and the flesh to remove the skin (see Kitchen 101). Cut the salmon into 4cm chunks. Heat 1 tbs vegetable oil in a medium deep frypan over medium heat. Cook the zucchini, stirring occasionally, for 3-4 mins until tender. Season with salt and pepper.
3. Step 3 — Start curry
   Add the ayam goreng paste to the zucchini and cook, stirring, for 1 min or until fragrant. Add the coconut milk and 180ml (¾ cup) water and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5 mins.
4. Step 4 — Add salmon to curry
   Add the salmon to the curry and cook, stirring occasionally, for 5-7 mins until the salmon is cooked through and the sauce is slightly thickened. Stir in 2 tsp soy sauce. Taste, then season with salt and pepper. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and salmon curry among bowls, scatter over the fried shallots and enjoy!
6. Step 6 — Kitchen 101
   To remove fish skin, make a slight incision with a sharp knife between the flesh and skin. Grip the skin tightly and slice in a downward motion, pushing the blade into the skin.

Allergens

Sojabohnen, Fisch