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  • 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

Nutrition:

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g

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.

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