Salmon rendang with mint salad

Ingredients

For the spice paste

• 5 shallots, roughly chopped

• 3cm/1¼in galangal, roughly chopped

• 3 stalks lemongrass, roughly chopped

• 5 cloves garlic, roughly chopped

• 3cm/1¼in ginger, roughly chopped

• 5 dried chillies, soaked in warm water, seeds removed and roughly chopped

For the salmon

• 5 tbsp vegetable oil

• 1kg/2lb 4oz salmon fillet, cut into cubes

• 2 cinnamon stick

• 3 cloves

• 3 star anise

• 3 cardamom pods

• 1 stalk lemongrass, roughly chopped

• 400ml/14fl oz coconut milk

• 2 tsp tamarind paste

• 6 kaffir lime leaves

• 6 tbsp desiccated coconut, toasted

• 2 tbsp soy sauce

• 2 tbsp fish sauce

• 2 limes, juice only

• sea salt and freshly ground black pepper

For the mint salad

• 2 tbsp rice wine vinegar

• 3 tbsp toasted sesame oil

• 3 tbsp mint leaves

• 3 tbsp coriander leaves

• ½ cucumber, finely shredded

• 250g/9oz white cabbage, finely shredded

• 1 red chilli, finely shredded