Ingredients

• 1/3 cupsoy sauce
• 1/3 cuplime juice
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 4 x 150gsalmon fillets

• ½ teaspoonground coriander
• ½ teaspoonground cumin
• 10white peppercorns
• 1 teaspoonfish sauce
• 1 teaspoonbrown sugar
• ¼ teaspoonground turmeric
• 4coriander roots, roughly chopped
• 2lemongrass stems, roughly chopped
• 1tablespoon ginger, freshly grated
• 1long green chilli, roughly chopped
• 4small green chillies, roughly chopped
• 2asian red shallots, roughly chopped
• 4garlic cloves, roughly chopped

• 4 cupschicken stock
• 1 tablespoonolive oil
• 1onion, finely chopped
• 1 teaspoonginger, finely grated
• 1garlic clove, crushed
• 200gArborio rice
• 150ml coconut cream
• ½ bunchThai basil, reserve some for garnish
• ½ bunchmint, reserve some for garnish
• ½ bunchcoriander, reserve some for garnish
• 1teaspoon grated lime rind
• Lime wedge, to garnish
• Micro herbs, to garnish

Method

• For salmon, combine soy, lime juice, sugar and fish sauce in a bowl with salmon and refrigerate until required.
• For curry paste, place ground coriander, cumin and peppercorns in a mortar and pestle and grind to a powder. Transfer to the chopped attachment of a stick blender, add fish sauce along with remaining ingredients and blend until a paste forms.
• For risotto, pour stock in a medium saucepan over high heat and bring to the boil, reduce heat and simmer.
• Heat oil in a medium frypan over low heat, add onions and cook for 4-5 minutes or until softened. Stir in curry paste, cook for a few seconds, add ginger, garlic and rice and continue to cook for 2 minutes. Gradually add stock, until it has been absorbed into rice, about 15 minutes. When rice is al dente, stir through half the coconut cream. Remove from heat and cover.
• Heat a non-stick frying pan over medium high heat and panfry the salmon for 3-4 minutes on each side. Flake salmon into a bowl.
• To serve, stir herbs, lime rind and remaining coconut milk through risotto. Gently stir through salmon. Spoon risotto into a serving dish, scatter with herbs and garnish with a lime wedge and micro herbs.