Project Description

MALAY SALMON RENDANG

OUR FAVOURITE

4

10 min

20 min

Slow Cook

Stove Top

WHAT YOU NEED

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

HOW TO MAKE

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

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

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 COMBO
Omit salad and serve with steamed broccoli and mashed potato.
Reduce meat: 250 g chicken + 200 g firm tofu.
ALTERNATIVE
swap sesame oil for olive oil

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ORIGINS

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.

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