Seared Salmon and Prawns with a Lemongrass and Coconut Broth (gf)

The trick to getting a beautifully flavoured base is to really caramelise the aromatics before adding the liquids.

You can use it with mussels and clams, white fish, tofu and roasted vegetables.

2 salmon fillets (about 200 grams each), skin-off

sea salt

4 teaspoons vegetable oil

1 small red onion, thinly sliced

2 teaspoons tomato paste

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

1 stalk lemongrass, finely grated on a microplane grater

1 tablespoon brown sugar

2 teaspoons sriracha chilli sauce, or more to taste

200ml coconut milk

½ cup water

6 large raw, peeled prawns

2 teaspoons fish sauce

Season the salmon with salt.

Heat 2 teaspoons of the oil in a large sauté pan over a high heat. When hot, add the salmon, top side down, and cook for about 3 minutes until deeply golden and three-quarters cooked through.

Turn over for a few seconds then transfer to a plate and cover to keep warm. Reduce the heat to low and add the remaining oil. Add the onion, cover and cook for 5 minutes until soft then stir in the tomato paste, garlic, ginger, lemongrass, sugar and the sriracha. Cook for 5 minutes, stirring often, until well caramelised.

Stir in the coconut milk and water, bring to a simmer, and cook for 5 minutes. Add the prawns and fish sauce and simmer until the prawns are just cooked.

If using noodles or rice, place in dishes with any greens and place the salmon and prawns on top. Ladle in the broth and top with any of the extra garnishes. SERVES 2

SERVING SUGGESTIONS: Vermicelli or egg noodles, cooked brown or white rice, steamed Asian greens, coriander, thinly sliced red chilli, crispy fried shallots, beansprouts, sliced snow peas, sugar snaps, cooked green beans, lime wedges.