Salmon with Baby Aubergines and Papaya Recipe

The Salmon Trout are seldom more than two feet in length. They are narrow in proportion to their length. Their jaws are nearly of the same length, and are furnished with a single series of straight teeth, not so long or so large as those of the Salmon. The mouth is wide, and the tongue is also furnished with some teeth. The fins are placed much like those of the Salmon. They are quite delicious when prepared as required. The salmon are actually a rich sauce of fish proteins necessary for body growth. Try this recipe to know for yourself.

Cook time is 30 minutes (serves 3)

Ingredients for the recipe

500g salmon fillet

½ ripe papaya

½ green papaya

200g white baby aubergines

3 coriander leaves

2 tablespoon oil

1 teaspoon curry paste

1 tablespoon palm sugar

2 tins of 400g coconut milk

2 tablespoon fish sauce

4 tablespoon oyster sauce

Procedure for the recipe

• Cut the salmon fillet into cubes. Peel and seed the papayas and cut into small pieces. Dry the coriander leaves and chop finely.

• Heat the oil, fry the curry paste and the palm sugar, smoothen with some coconut milk and leave to bubble for a few mins.

• Add the remaining coconut milk, add the aubergine halves and leave to simmer a few mins more, then season with the fish and oyster sauces.

• Add the papaya pieces and let them warm up, give the salmon strips in the sauce and gently simmer. Stir carefully, making sure that the salmon cooks but does not flake. Towards the end, fold in the coriander leaves and briefly heat up. Serve.