John Chantarasak served up a tasty red curry salmon with smoky aubergine salad on Saturday Kitchen.

The ingredients for the red curry paste are: 3 dried long red chillies, deseeded and soaked in water until soft, 1 dried red birds’-eye chilli, soaked in water until soft, 1 tbsp lemongrass, root and outer husks removed, thinly sliced, ½ tbsp galangal, peeled and chopped, ½ tsp makrut lime zest, ½ tbsp coriander root or stems, chopped, 1 tbsp shallot, chopped, ½ tbsp garlic, chopped and 1 tsp shrimp paste.

For the salmon in banana leaf: 4 tbsp red curry paste (see above), 2 tbsp coconut milk, 1 tbsp palm sugar, 2 tsp fish sauce, 250g skinless wild salmon fillet, cut into 2½cm pieces, 2 asparagus spears, trimmed and sliced into 1cm pieces, 2 tbsp wild garlic leaves, chopped, 2 pieces banana leaf, 30cm x 35cm each, 2 tbsp Thai basil leaves, 2 makrut lime leaves (fresh or frozen), 2 whole, 1 thinly sliced and 1 tbsp thick coconut cream, for garnish.

For the smoky aubergine salad: 1 aubergine, 1 free-range egg, room temperature, 2 tbsp palm sugar, 2 tbsp fish sauce, 4 tbsp lime juice, 1 tsp toasted chilli powder, 4 tbsp dried shrimp, 2 tbsp red onion, thinly sliced, 2 makrut lime leaves (fresh or frozen), thinly sliced, 2 lemongrass stalks, thinly sliced, 4 tbsp coriander, picked leaves and 2 tbsp mint, picked leaves.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.