There's been salmon fever around here for a couple of weeks now. The initiating culprit was fresh salmon sushi at Top Sushi in the city. This somehow eventuated in my grandparents purchasing 3kg of fresh salmon for a sashimi party. We hopped on over there with a series of condiments to accompany the fish: Jap mayo, pickled ginger and even our own sushi rice. They, of course, had the obligatory soy sauce and wasabi tubes all laid out.
I've been formally recognized a sashimi amateur because after 3 pieces of that salmon (which I might add was CHUNKY CUT), I was all salmon'd out. Translation = I didn't even want to think about salmon for at least a week. Byron, on the other hand, happily took home the left over salmon pieces.
Over the next few days, he fabricated a number of inventive methods of cooking the salmon whilst incorporating existing pantry items. He started raving about this salmon curry creation and was so confident that it would lift me out of my anti-salmon rutt that it ended up being his contribution to our cooking party.
I was a bit preoccupied during that period (observing karaage chicken in the making) so I actually didn't take note of exactly the quantity of ingredients that he used. He's also too lazy to tell me (and probably doesn't know precise figures himself) so I've brought together an estimate. The sauce is primarily a mix of prebought pantry/fridge items so I presume that you can just mix and adjust to your liking. Apologies for the crudeness of this recipe but I do what I can.
(Edited to add: Byron is now telling me he has precise measurements, which are as follows)
Sweet Salmon Curry
- 400g salmon, cut into chunky pieces
- 4 tbsp butter
- 100ml water
- 1 tbsp ginger mince
- 1 tbsp garlic mince
- 1 tbsp chili bean paste
- 1/2 tbsp chili and garlic sauce
- 1 tbsp tumeric powder
- 2 tbsp golden syrup
- steamed rice and fresh coriander to serve
1. Make the sauce by stirring together all ingredients. Then, put over low heat.2. Meanwhile, in a large wok, melt the butter over medium heat. Throw in salmon pieces and cook for ~ 1min.3. Once the sauce is hot, pour it into the bubbling wok of salmon and turn once to incorporate sauce evenly. (Chef advice: "The important thing is to get that flash steamy bubbling effect at the addition of the sauce to salmon").4. Serve immediately with rice and garnishings of fresh coriander. You might like to squeeze some lemon over it (if available; we might have used lemon pepper).
Byron says: mention that this is the best salmon curry that you can get. And that it is superior to the one you get from Mint. And that the recipe is patent-pending so 'don't even think about using it, Mint'.
I normally give my own summary/feedback at this point... but I think the above claims speak for themselves.