4 pers. | 15 minutes

Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• • 160g of salmon fillet
  • 10g of fresh lemongrass
  • 1 red radish, sliced
  • 5g of turmeric powder
  • 1 tablespoon of fish sauce
  • 1 onion
  • 1 carrot, 1 white radish, and a few slices of celery
  • 100ml of fish broth
  • Coriander
  • 5g fresh ginger, thinly sliced
  • 1 garlic clove, minced
  • 150ml of AYAM™ coconut milk
  • 1 red chilli pepper, thinly sliced
  • Salt and pepper

Preparation:

1. 1. Season the salmon fillet with salt and pepper.
   2. In a wok add a little oil and brown the garlic, onion, turmeric and fresh ginger.
   3. Add the fish broth, coconut milk and lemongrass stems.
   4. Mix and simmer until the sauce boils.
   5. Add the chilli pepper and fish sauce and mix.
   6. Add the salmon, cover the wok and steam for 8 to 10 minutes.
   7. Make a salad with the vegetables and serve with the salmon.