1 tablespoon madras curry powder
1 tablespoon ground coriander
½ cup extra virgin olive oil
2 8-ounce pieces sushi-grade salmon filet, center-cut, skinless, boneless
¼ cup kechap manis (sweet soy sauce)
Juice of ½ lemon
1 teaspoon ginger, fine julienne
1 jalapeño, thinly sliced with seeds
1 shallot, thinly sliced
8 banana leaf squares, 3x3-inches
1. Make the curry oil: To a small pan over high heat, add the curry powder and coriander. Lightly toast the spices for about 20 seconds until they are smoking.
2. Whisk in the extra virgin olive oil. Remove from the heat, transfer to a bowl and reserve.
3. Cut each salmon fillet in half to form 2 squares. Take one piece and sandwich it between two layers of plastic wrap. Using the flat side of a meat tenderizer, pound the salmon filet very thin – about 1/8-inch. Repeat with the three remaining pieces.
4. Strain the curry-coriander oil into a small saucepan and heat over high heat until smoking.
5. Make the syrup: In a small bowl, combine the kechap manis and lemon juice. Reserve.
6. Plate the salmon: Lay down two banana leaf squares. Remove the plastic wrap from the “non-presentation” side of the salmon (skin side). Invert the pounded salmon on top of the banana leaf squares, presentation side up. Remove the second piece of plastic wrap.
7. Top the pounded salmon with a few pieces of the ginger, jalapeño and shallot slices. Drizzle lightly with the kechap manis-lemon syrup and then spoon the hot curry-corriander oil over the salmon. Repeat with the remaining servings. Serve immediately.
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