Green Curry Risotto with Salmon

Ingredients

Salmon
1/3 cup soy sauce
1/3 cup lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
4 x 150g salmon fillets


Green curry paste½ teaspoon ground coriander
¼ teaspoon ground cumin
10 white peppercorns
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ teaspoon ground turmeric
4 coriander roots, roughly chopped
2 lemongrass stems, roughly chopped
1 tablespoon ginger, freshly grated
1 long green chilli, roughly chopped
4 small green chillies, roughly chopped
2 asian red shallots, roughly chopped
4 garlic cloves, roughly chopped

Risotto4 cups chicken stock
1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon ginger, finely grated
1 garlic clove, crushed
200g Arborio rice
150ml coconut cream
½ bunch Thai basil, reserve some for garnish
½ bunch mint, reserve some for garnish
½ bunch coriander, reserve some for garnish
1 teaspoon grated lime rind
Lime wedge, to garnish
Micro herbs, to garnish

Preparation: 30 minutes
Cooking: 50 minutes
Serves: 4-6

1. For salmon, combine soy, lime juice, sugar and fish sauce in a bowl with salmon and refrigerate until required.

2. For curry paste, place ground coriander, cumin and peppercorns in a mortar and pestle and grind to a powder. Transfer to the chopped attachment of a stick blender, add fish sauce along with remaining ingredients and blend until a paste forms.

3. For risotto, pour stock in a medium saucepan over high heat and bring to the boil, reduce heat and simmer.

4. Heat oil in a medium frypan over low heat, add onions and cook for 4-5 minutes or until softened. Stir in curry paste, cook for a few seconds, add ginger, garlic and rice and continue to cook for 2 minutes. Gradually add stock, until it has been absorbed into rice, about 15 minutes. When rice is al dente, stir through half the coconut cream. Remove from heat and cover.

5. Heat a non-stick frying pan over medium high heat and panfry the salmon for 3-4 minutes on each side. Flake salmon into a bowl.

6. To serve, stir herbs, lime rind and remaining coconut milk through risotto. Gently stir through salmon. Spoon risotto into a serving dish, scatter with herbs and garnish with a lime wedge and micro herbs.