Salmon Rendang with Mint Salad

Ingredients

• 5 shallots
• 3cm/1¼in galangal
• 3 stalks lemongrass
• 5 cloves garlic
• 3cm/1¼in ginger
• 5 dried chillies
• 5 tbsp vegetable oil
• 1kg/2lb 4oz salmon
• 2 cinnamon
• 3 cloves
• 3 star anise
• 3 cardamom
• 1 stalk lemongrass
• 400ml/14fl oz coconut milk
• 2 tsp tamarind
• 6 kaffir lime leaves
• 6 tbsp desiccated coconut
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 limes
• sea salt and freshly ground black pepper
• 2 tbsp rice wine
• 3 tbsp toasted sesame oil
• 3 tbsp mint
• 3 tbsp coriander
• ½ cucumber
• 250g/9oz white cabbage
• 1 red chilli

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 20 of 25 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 20 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Salmon	100g cooked	208
Rice	1 cup cooked (158g) white	206
Sesame	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
White Cabbage	1 cup shredded (89g)	22
Cucumber	1/2 cup sliced (52g)	16
Kaffir Lime	juice of 1 lime (44ml)	11
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Cardamom	1 tsp ground (2g)	6
Black Pepper	1 tsp ground (2.3g)	6
Lemongrass	1 tbsp (6g)	5
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Galangal	not in our table	0
Star Anise	not in our table	0
Tamarind	not in our table	0
Peppermint	not in our table	0
Coriander	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.