6 garlic cloves, roughly chopped
3 long red chilli, roughly chopped
1 x 800g (1.7 lb) salmon fillet
sea salt
2 tbsp vegetable oil for frying, plus 1 tbsp extra for stir-frying the paste
¼ cup tamarind paste/concentrate
60g (2 oz) palm sugar, if using the firm blocks, shave it with a knife
1½ tsp fish sauce
1 tbsp lime juice
3 spring onions (scallions), cut into batons
Fantastic
Not a salmon fan but my wife cooked this and I loved the asian flavours and quick prep. Asked if I could we could make it again a few days later.