Tamarind paste is extracted from the pod of the tamarind tree and is used in Thai and Asian dishes to add a superb sharp and sour flavour. This is an easy and quick to prepare dish that can be grilled or cooked on the barbecue.
Serves 4
Ingredients:
- 700g salmon piece, skin on
- 130g Thai Taste Tamarind Paste
- 3 tbsp Thai Taste Palm Sugar
- 2 tsp Thai Taste Lemongrass, drained
- 2 tsp Thai Taste Galangal
- 1 small red chilli, deseeded and finely chopped
Instructions:
- In a small bowl, mix the tamarind paste, palm sugar, lemongrass, galangal and chilli together.
- Place the salmon on greased foil, skin side down, and douse with half of the marinade. If you have time, leave to marinate for about 20 mins so the fish soaks up all of the flavours.
- Cook under a preheated grill or on a barbecue for 10-15 minutes.
- Serve, using the remaining sauce as a dip on the side.
- Add chopped coriander to finish off the dish.
- Serve with Thai Taste Sticky Rice.
Tip:
Salmon fillets also work well, simply allow one per person and follow the same recipe.
Recipe by kind permission of Thai Taste