2 lemongrass stems (white part only), halved bruised
8 kaffir lime leaves
2cm piece ginger, sliced
2kg whole salmon or ocean trout, cleaned, scaled 
1 bunch coriander
300g light palm sugar, grated
1/2 red onion, sliced
2 1/2 tablespoons tamarind concentrate
50ml fish sauce
Vegetable oil, to deep-fry
6 Asian red eschalot, thinly sliced
4 garlic cloves, thinly sliced
2 long red chillies, sliced into rounds
Lime wedges, to serve


1. Place 2 lemongrass halves, 2 lime leaves and half the ginger in cavity of fish
2. Place in a fish kettle or stainless steel fish steamer cover with cold water 
3. Slowly bring to the boil over medium heat. When boiling, switch off the heat 
4. cover tightly and stand 30 minutes (without removing lid) until just cooked
5. Wash coriander well, pick leaves refrigerate until required
6. Make sure coriander roots are free of dirt then thinly slice
7. Place palm sugar in a heavy-based pan over medium heat
8. Add 2 tablespoons of water and stir until the sugar dissolves
9. Add coriander roots, onion, remaining lemongrass and ginger and 4 lime leaves. Bring to the boil and simmer over low heat for 5 minutes or until lightly caramelised
10. Add tamarind and fish sauce, simmer for a further 5 minutes. Strain into a jug pressing down on solids before discarding. Set aside until ready to serve
11. Half-fill a deep-fryer or heavy-based pan with oil and heat to 190%C. Fry the eschalot, garlic and chilli, in separate batches, for 1-2 minutes until crisp and golden
12. Drain on paper towel. Carefully remove the fish from the poaching liquid and place on a large serving platter
13. Pat dry with a paper towel. To remove the skin, loosen around the gills and pull back towards the tail, use a paper towel to soak up any moisture around the fish
14. Pour over the sauce and garnish with the fried eschalot, garlic and chilli, coriander leaves and finely shredded remaining 2 kaffir lime leaves


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