Steamed Salmon Curry

Prep everything first: chop the aromatics, measure the herb and peanut 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. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the fish sauce and the rest of the herb and peanut flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly 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.