Recipe: Tamarind Salmon with Lemongrass, Chilli and Ginger

Tamarind Salmon 500

Serves 6

How to make: 

  • 100g Tamarind paste.
  • 2 stalks of lemongrass.
  • 1 red chilli, finely chopped.
  • 3 tbsp palm sugar (or honey).
  • 3cm piece of ginger.
  • Mint leaves, chopped.
  • 700g Salmon (with skin on).

How to make: 

  • Mix 100g tamarind paste, 2 stalks of sliced lemongrass, 1 finely chopped red chilli, a grated 3cm piece of ginger, 3 tbsp palm sugar or honey and a small bunch of chopped mint in a bowl.
  • Put a 700g piece of salmon, skin-side down, on a greased piece of foil or a banana leaf - you can find these in the frozen section at Asian supermarkets.
  • Brush a thick layer of the sauce over the salmon and either grill for 10 minutes or barbecue it by wrapping in a foil parcel and placing over a high heat for 15-20 minutes, or until cooked.
  • Serve sprinkled with a small bunch of chopped coriander and a bowl of extra marinade on the side for dipping.





Add a beautiful aroma to the air by sprinkling herbs on the dying embers of charcoal barbecues – woody herbs like rosemary and thyme give off the best fragrance.

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