Makes 25 covers 3.5kg - Salmon Fillet (skinned, and pinned) 1 x 2.25kg - Tilda Thai Red Curry Sauce 1 packet - Wonton wrappers 100 ml Fish sauce 4 - Ripe pawpaw 1kg - Tomatoes 1kg - Green Beans 20g - Chillies 4 - Bunches spring onions 4 - Limes 20g - Chilli Powder 1.5kg – Tilda Thai Jasmine Rice 2 x 400ml - Coconut Milk 100g – Coriander 20g – Onion Seeds Salt – to season
Portion salmon into 150g pieces and coat generously with Thai Red Curry Sauce and marinade in fridge for one hour. Trim green beans and blanch in boiling water and refresh in ice water. Dice pawpaw, tomatoes and spring onions evenly, add to green beans. Add finely chopped chillies, juice of limes, fish sauce and seasoning and leave in the fridge for one hour to absorb flavours. Slice wonton wrappers into fine strips and deep fry at 180ºc until golden, drain and dust lightly with chilli powder and season with salt. Cook the Thai Jasmine rice gently in coconut milk and water. Toast onion seeds in a dry frying pan. Drain the rice, add chopped coriander and onion seeds and check seasoning. Assemble all the ingredients on a plate and drizzle over a little of the Thai Red Curry Sauce.