Fish Curry with Shallots and Lemon grass

1. 1

   Place the salmon fillets in the freezer for about 30 or 40 minutes to firm up slightly.

2. 2

   Remove and discard the skin, then use a sharp knife to cut the fish into 1 inch cubes, removing any stray bones.

3. 3

   Pour the vegetable stock into a pan and slowly boil.

4. 4

   Add shallots, garlic, ginger, lemon grass, chili flakes, fish sauce and brown sugar.

5. 5

   Bring back to boil.

6. 6

   Stir well to ensure the ingredients are thoroughly mixed and reduce the heat, simmer gently for 15 minutes.

7. 7

   Add the fish pieces, bring back to a boil, then turn off the heat.

8. 8

   Leave the curry to stand for 10-15 minutes, then serve in small bowls with bread or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.