Pan Seared Salmon with Massaman Curry
Chef Mod & Shane Jolley- 350-400g salmon fillet
- 2 tbsp Valcom Massaman Curry Paste
- 3 tsp oil
- 200 ml Valcom Premium Coconut Milk
- 1½ tbsp tamarind paste
- 1½ tbsp sugar
- ¼ cup sliced onion
- 2 cup sliced purple cabbage
- 1 tsp Squid Brand Fish Sauce
- A pinch of salt and pepper
- ¼ cup roasted cashew nut
Garnish
- Red onion (caramelized)
- Crispy lotus root
- Okra, halved
- Red chilli, sliced
Method:
-
- Heat up 1 tsp oil in a pan on medium heat then add Massaman curry paste. Cook until fragrant.
- Add coconut milk, ½ tbsp tamarind paste, ½ tbsp sugar. Bring to boil, then add fish sauce. Set aside.
- Add 1 tsp oil in medium heat pan, then add sliced onion and continue cooking for 30 secs.
- Add purple cabbage, 1 tbsp tamarind paste, 1 tbsp sugar and a pinch of salt and pepper.
- Turn heat to high, and continue cooking and stirring for 2-3 mins.
- Season salmon with salt and pepper. Heat 1 tsp oil on medium heat pan, then put the salmon skin side down first. Cook each side for 2-3 mins.
- To serve, plate sauteed purple cabbage, salmon and Massaman curry sauce. Finish by sprinkling roasted cashew nuts on top.