Vietnamese Salmon Curry

Prep everything first: chop the aromatics, measure the ginger and star anise 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. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the rice paper and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.