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• Salmon • chives (optional) - Curry sauce • Coconut milk • Shallot, garlic, ginger • white wine • lemon juice
1. Take salmon out of the fridge a few minutes before cooking 2. Salt fish, not too long before cooking 3. Put a little bit of water and melted butter in a pan, put the pan on a wire rack over the burner to we can get low heat, place fish. 4. Baste with the warm water and butter throughout 5. Cook only on one side for 5-7 minutes - Curry Sauce 7. Cut shallot thinly 8. Heat oil in a pan with shallot, garlic, and ginger 9. Sweat vegetables, don't sear 10. Then add white wine, coconut milk, curry powder, lil water, let come to shimmer, then strain out the veg from the sauce
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