This is best made with fresh salmon, which marries surprisingly well with the strong Asian flavours – without losing its own identity. This is one of my favourite braai dishes as it is quick, simple and very tasty. The beauty of the dish is that the sauce can be made beforehand – and the salmon cooks in minutes.
Serves 6
Cooking Method:
- gas braai
- kettle braai direct wood or charcoal fire
Ingredients
- 6 salmon or other firm fish steaks with skin on olive oil
- salt and freshly ground black pepper
- SAUCE
- 15 ml (1 Tbsp) olive oil
- 30 ml (2 Tbsp) red curry paste
- 1 x 400 g can coconut milk
- 30 ml (2 Tbsp) sugar
- 15 ml (1 Tbsp) fish sauce
- 2 fresh lemon leaves, finely sliced
Method
- Heat the oil in a small saucepan and fry the curry paste until fragrant. Add the coconut milk and bring to a gentle simmer. Add the sugar, fish sauce and lemon leaves. Bring to the boil and remove from the heat.
- Prepare the fish by rubbing with olive oil and seasoning. Spray the braai grid with non-stick cooking spray and place the fish skin side down on the grid. Cook for 3–10 minutes per side, depending on the required doneness of the salmon. For rare cook 3–5 minutes per side, cook 7 minutes per side for medium with an underdone centre, and 10 minutes per side for well-cooked salmon.
- Reheat the sauce and serve spooned over the fish.