Malay Salmon Rendang

Malay Salmon Rendang

PREP TIME

15 minutes

COOK TIME

15 minutes

YIELDS

4

Ingredients

  •  1/2 pkt (15 g) Malay spice 
  • 500g ( 4) salmon fillets 
  • 1 tsp tamarind concentrate 
  • 1 capsicum, cubed 
  • 1 tsp fish sauce 
  • 1/2 tbsp soy sauce 
  • 400 ml coconut milk

Memories

According to ancient archives, the origins of this world-renowned dish can be traced back to the Minangkabau community of Padang in West Sumatra and were created, according to ancient archives, as early as 1000-1200AD when Indian traders would bring spices across the Bay of Bengal.

The Minang people then began migrating to the Malaysian Peninsula to trade, bringing this spice-rich curry with them.

Directions

STEP 1

Marinate salmon with soy, spice, fish sauce, tamarind paste, & 2 tbsp olive oil. Rest 15 min. 

STEP 2

Sauté capsicum 5 min, add Salmon, sauté for 2 min on each side. 

STEP 3

Add coconut milk & simmer 10 min.

HOW TO SERVE

Serve with steamed rice and mint salad*.

HINTS & TIPS

SIDES &CONDIMENTS

Mint Salad*

  • 1 tbsp each of fresh mint and coriander leaves
  • 100 g cabbage shredded
  • 100 g cucumber sliced 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp sesame oil 

Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: omit salad and serve with steamed broccoli and mashed potato.

Reduce meat: 250 g chicken + 200 g firm tofu.

Alternatives: swap sesame oil for olive oil.