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SALMON FILLET WITH THAI SAUCE AND PEANUT CRUST
50g Goldfish Brand Thai Style Curry Sauce
50g roasted peanuts
½ red chilli
2 salmon fillets
1 pak choi
1. To make the peanut crust, preheat the oven to 180°C. Place the roasted peanuts in a pestle and mortar and grind into a fine crumb-
2. Place the salmon fillets on a lined baking tray, and top each fillet with half of the peanut crust mixture. Bake for 12-
3. Steam the pak choi for 3-
4. Meanwhile, combine the Goldfish Brand Thai Style Curry Sauce and 100ml water in a small saucepan and heat over a medium temperature, stirring from time to time until thickened.
5. Spoon the sauce onto a plate and top with the salmon fillets and pak choi. Cut the remaining lime half into 2 wedges and serve alongside the salmon.
6. Serve with jasmine rice.