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.