Page 34 - Foodservice magazine may 2019

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RECIPE
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CHAOWARAT ARTÉ ASSAVAKAVINVONG’S TASMANIAN SALMON IN BANANA LEAF WITH RENDANG CURRY
LONGRAIN, MELBOURNE SERVES 2 TO SHARE
RENDANG PASTE
200 g red onion 100 g garlic
80 g ginger
40 g turmeric 80 g lemongrass 60 g galangal
5 g kaffir lime leaves 4 g dried chilli 25 g long dried chilli 10 g curry powder 15 g sea salt
M E T H O D Place red onion, garlic, ginger, turmeric, lemongrass, galangal, lime leaves and chilli into a robot coupe and blend until it becomes a uniform paste. Add curry powder and salt into the paste and mix to combine. Store the paste in a container.
TASMANIAN SALMON CHARGRILLED IN BANANA LEAF
100 g rendang paste
20 g coconut oil
20 ml coconut milk
10 g palm sugar
15 g fish sauce
150 g salmon fillet, skin off Banana leaf for wrapping the fish