Thai-style Salmon Crudo

To make the Thai green curry sauce, pllace your wok over a medium-low heat. When the wok starts to feel warm, add in the oil. Carefully spoon in the curry paste (a gentle heat and careful placement means you won’t get hot splatters of paste on your hands). Stir the paste as it starts to sizzle and heat up for about a minute or so until it smells lovely and fragrant.

Pour in the coconut cream and fish sauce, then add the baby spinach and cook for 2 minutes or until wilted. Transfer the curry and spinach mixture to a blender or food processor and blend until smooth. Allow the sauce to cool in the fridge for at least an hour or until chilled completely. Place your serving plate in the fridge as well to get that nice and cool too.

Meanwhile, let’s make the crispy okra. Place a small frying pan over medium-high heat. When the pan starts to feel warm, add in the oil. Fry the okra, flipping constantly, for 1 minute until it’s cooked but still crunchy.

To serve, spoon your curry sauce on to your chilled serving plate and spread out into a thin and even layer. Arrange the salmon slices over the sauce, then add a few small amounts of yuzu marmalade on top. Scatter over the pea shoots, then garnish with the fried okra, chilli slices and shredded makrut leaves to create a dainty and fancy looking dish. 

Top with drops of coconut cream and chilli crisp oil, then serve immediately.

• Preserved yuzu marmalade has a sweet, tangy and slightly bitter flavour. It can be found at Asian grocery stores and is often named ‘Honey citron tea’. You can replace it with orange marmalade or simply leave it out.