Black Bean Stew in fish sauce and palm sugar
Weeknight-friendly Black Bean Stew with the fish sauce and palm sugar we come back to again and...
Our tested Braised Salmon Skewers: coconut, generous, and balanced with lemongrass and lime. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and lime elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the red curry paste and the rest of the lemongrass and lime flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thai basil and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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