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Tamarind Chilli Salmon (with Green Mango Herb Salad)

Course: Main Course
Cuisine: Asian


  • 600 gms salmon fillets with skin; cut into medium sized cubes
  • Salt to season
  • Freshly cracked black pepper to season
  • Vegetable oil; to shallow fry the fish
  • Crispy shallots

Tamarind Chilli dressing:

  • 5 large dried red chillies adjust according to heat preferences
  • 2 medium garlic cloves
  • ½ tsp shrimp paste belachan
  • 50 gms jaggery or Gula Melaka/palm sugar
  • 2-3 tbsp thick tamarind pulp
  • 2 large Kaffir lime leaves; finely julienned
  • ½ lemon


  • 1 cucumber; shaved into ribbons
  • ½ green mango; shaved into ribbons
  • ½ cup coriander leaves; coarsely chopped
  • ½ cup Thai basil leaves
  • 2 wing beans; finely sliced
  • Juice of ½ lemon
  • Salt to season
  • A pinch of sugar
  • Olive oil


  • Season the fish pieces with salt, pepper and a drizzle of oil. Keep for 15 minutes and then shallow fry the fish. Place skin side down first to get it crispy and golden; then turn over and cook till almost done. If using a small pan, fry the fish in batches and keep aside.
  • Add the soaked chillies and garlic to a food processor and blend to a fine paste (add a little water if necessary).
  • Once the fish pieces are cooked, reserve about 2 tbsp oil and drain or wipe off the excess oil. Place on low heat and add the shrimp paste; mash with the back of a spatula and cook till it gets toasty. Then add the chilli garlic paste and continue to cook, stirring frequently, till fragrant.
  • Add the jaggery (or gula Melaka/palm sugar) and continue to cook till dark and glossy. Slowly add the tamarind puree, one tbsp at a time. After adding the first tbsp, mix well and taste. Add more as necessary. Keep tasting and adjust tamarind and jaggery to get the desired flavours of spicy, sweet and tangy.
  • Once the desired balance has been achieved, add the fried fish pieces, season with salt if necessary and toss gently,