This is another recipe from the ‘Quick & Delicious’ cooking class we took at the Sydney Seafood School in Pyrmont. It’s so good and easy!!
Ingredients
- 350g sashimi-grade salmon, skin off
- 1/4 cup vegetable oil
- 1/2 cup curry paste (or bit more for more spiciness and flavour)
- 2 x packets oyster mushrooms
- 200g sugar snap peas, snow peas, or green beans
- 400 ml coconut milk
- 1 lime, juiced
- 2 tsp fish sauce
- 1/2 cup coriander leaves (optional)
Directions
- Cut salmon into bite-sized chunks (less than 1 inch squares), cover, and set aside at room temperature
- Slice mushrooms into bite-sized pieces
- Heat oil in wok at medium heat, then add curry paste. Stir to combine and cook over medium heat for about 5 mins, until paste smells aromatic and a thin layer of oil floats to the top
- Add mushrooms and peas/beans to paste, stir well to coat
- Reduce heat to low, cover and cook for 3 mins
- Increase heat to medium, add coconut milk. Stir well
- Bring to boil, add salmon. Turn off heat, quick stir to combine, then cover and remove from heat.
- Leave to rest for 3 mins, remove cover
- Add fish sauce and lime to taste and stir
- Garnish with coriander leaves (not parsley leaves like I mistakenly used in the photo!) if desired