My husband David made this wonderful meal – a great way to serve salmon. The recipe is in HOT PLATE Asian-Inspired Barbeque from Spirit House Restaurant and Cooking School.
For the salmon cakes blend 400g (14 oz) salmon, 3 tablespoons of Thai red curry paste, an egg and 1½ tablespoons each of fish sauce and corn flour in a food processor until the mixture binds together. Mix in 2 tablespoons of chopped coriander (cilantro) by hand. Form the mixture into flat cakes and place onto an oiled plate. Cook over a hot barbecue for 2 minutes a side.
To make the sweet chilli and ginger sauce pound together 2 long red chillies, 1 clove of garlic and 1 coriander (cilantro) root. In a small saucepan heat this paste adding 2 tablespoons of shredded ginger, ½ a cup of white rice vinegar and ½ a cup of caster sugar. Bring to boil then add 2 teaspoons of fish sauce. Cool before serving.
michelle picker cooks 