Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80ml) sweet chilli sauce
  • 1/3 cup (80ml) ketjap manis*, plus a little extra to drizzle
  • 1/3 cup (80ml) lime juice
  • 4 (about 150g each) skinless salmon fillets
  • 3 cups (750ml) fish or vegetable stock
  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 2 tablespoons good-quality Thai green curry paste
  • 4 kaffir lime leaves, finely sliced
  • 1 teaspoon finely grated fresh ginger
  • 1 garlic clove, crushed
  • 200g arborio rice
  • 150ml coconut cream
  • 1/4 cup mixed Asian herbs* (Thai basil, mint, coriander), plus extra to serve
  • 1 tablespoon grated lime rind
  • Lime wedges, to serve

Instruction

  • Mix sweet chilli sauce and ketjap manis with half the lime juice. Pour it over salmon and set aside in the fridge. Place stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.
  • Heat the oil in a frypan over low heat, add onion and cook for 2-3 minutes or until softened. Stir in curry paste, cook for a few seconds, then add half the lime leaves, the ginger, garlic and rice, and cook for a further minute, stirring. Start adding stock, one ladleful at a time, waiting for the stock to be absorbed each time. Continue until all stock has been used ? stir occasionally to prevent risotto from catching. Check rice is cooked, stir in half the coconut cream, then season to taste. Remove from heat and cover.
  • Heat a non-stick frypan over high heat, remove salmon from marinade and cook for 2 minutes each side.
  • Finely chop herbs and stir into the risotto with the lime rind and remaining juice. Reserve a little coconut cream to garnish, then stir the remaining into risotto. Divide risotto between plates, and place a salmon fillet on each. Drizzle with remaining coconut cream, and ketjap manis. Garnish with remaining lime leaves, extra herbs and lime wedges.