1x400g salmon cutlet. Clean after rubbing rock salt on it. Put on a plate in the wok with spring onion and fresh kaffir lime leaves under and on top. Steam gently for 20 mins.
In separate small frypan, make sauce. Fry coriander root and onion in coconut cream. Add curry paste (1/3 tin of penang). Add coconut milk and chicken stock. Add 2 tsp sugar and 1 tsp fish sauce and 1 tsp lime juice. Cook for a bit to cook the onion. Chuck in some green beans, cook gently for 2 mins.
Pour sauce over fish. Serve with rice, coriander and spring onion. Fish serves 2. Could also add extra veges on the side like bok choy.
Result: 5
Preparation: really quick and easy, and low mess.
Can also be done with green curry, and better if salmon is cooked for 15 mins not 20. Result: 5.5.
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