Directions

To Make the Chilli Coconut Sauce

1. Bring the ABC Original Chilli Sauce and TCC Premium Coconut Milk to boil, reduce to a simmer until mixture is halved. Add the zest, juice and Squid Brand Fish Sauce into the pot, stir and cook for a further 2 mins. Set aside to cool.

To Prep the Red Curry Salmon Cakes

1. Slice the salmon fillets into 1cm cubes and then chop vigorously into a chunky mince. Do not use a food processor to do this, as you do not want to puree the flesh. Place into a bowl.
2. Crush the garlic and ginger with a little salt using a mortar and pestle into a paste. Scrape into the bowl.
3. Add the Valcom Kaffir Lime Leaves, Valcom Authentic Thai Red Curry Paste, Squid Brand Fish Sauce and remaining ingredients to the salmon, mixing until well combined.

To Cook Red Curry Salmon Cakes

1. Heat a tablespoon of oil in a non-stick fry pan on low to medium. Scoop slightly heaped tablespoons of the mixture into the pan.
2. Flatten slightly and cook for a few mins until golden brown on both sides. Drain on paper towel, repeat with the remaining mixture.

To Cook the Coriander and Lime Rice

1. Drain and rinse the konjac rice.
2. Pop into a dry non-stick fry pan on low to medium heat and cook while stirring continuously until all the moisture is gone. Remove and set aside.
3. In the same pan, add the frozen cauliflower rice and again cook until the moisture has gone.
4. Return the konjac rice and stir to combine. Add the remaining ingredients and cook until the konjac rice has heated through.

To Serve

1. Cut the baby bok choy in half and wash away any sediment. Blanche in boiling water for 3 mins. Drain on a paper towel and dress with Yeo’s Pure Sesame oil.
2. To plate up, divide the coriander & lime rice, baby bok choy and Thai red curry salmon cakes between 2 plates.
3. Dress the salmon cakes with the chilli coconut sauce. Serve with lime wedges and pickled vegetables. Enjoy!