100g jar tamarind purée

2 stalks lemongrass , sliced (woody layers removed)

1 small red chilli , seeds removed and finely chopped

3 cm root ginger , grated

3 tbsp palm sugar or honey

a small bunch mint , chopped

700g piece wild salmon , skin on

a small handful coriander , chopped



Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl.

Put the salmon on a greased 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.

Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!