Yellow Curry Salmon with Thai Style Risotto

Fusion food at its finest, this aromatic, fresh and gorgeously balanced dish is a little creation I made just for me! Thai meets Italian in this winning combo that would seriously blow your friends minds.......and taste buds!

Serves 4

4 Salmon fillets, skin removed (about 150gm portions)
2 tbs of yellow curry paste
1 tbs of peanut oil

For the Risotto:

2tbs of peanut oil
2 cups of arborio rice
2 cloves of garlic, finely chopped
1 long red thai chilli, finely chopped
2 tbs of grated fresh ginger
1 small brown onion
3 kaffir lime leaves
1 stalk of lemongrass, halved and bruised with the back of your knife
750ml of salt reduced chicken stock, warmed
400ml can of light coconut cream
150gm of snow peas, strings removed and sliced diagonally
1 bunch of baby bok choy, roughly chopped and washed
2 tbs of fish sauce
Juice of 1 lime
2 tsp of brown sugar
1 cup of coriander leaves

For the garnish:

2 spring onions, finely sliced diagonally
2 Kaffir lime leaves, very finely sliced
1/2 cup of coriander leaves
Lime wedges

Combine the curry paste and peanut oil in a large bowl and add the fish fillets.  Get your hands in there and make sure the fish is covered all over with the curry mixture.  Cover with cling wrap and pop in the fridge to marinate for at least an hour.

Heat a large heavy based pan to a medium heat and add the peanut oil and onion.  Gently fry for 2-3 minutes then add the garlic, ginger, chilli, lemongrass and lime leaves.  Fry until fragrant and pour in the rice.  Stir continually over the heat for 1-2 minutes, making sure all the grains are coated with the oily mixture.  Gradually add the warmed stock, stirring frequently and adding a little at a time until it is absorbed and then start with the coconut cream, adding frequently until it is absorbed.  This process takes about 15 or so minutes.  Have a taste and if the rice is soft yet still firm in the middle it is almost done.

Heat a large heavy based pan and add a little oil.  Fry the fish for approximately 4 minutes on each side if you like it medium rare.  Remove from the heat and set aside.

To season the risotto add the fish sauce, lime juice and sugar.  Stir well to combine and then pop in the veg and coriander leaves also stirring to combine.  Pop on a lid and allow the veggies to wilt  for 3-5 minutes or until just cooked. You can add a tablespoon of water if you think the risotto is dry.

Toss the spring onion, coriander and lime leaves together in a bowl.

Divide the risotto among for serving plates and top with the fish fillet.  Sprinkle the garnish over the top and drizzle over a little coconut cream (optional).  Serve with lime wedges......