Salmon Rendang with Mint Salad

Ingredients

• 10 ml Tamarind Paste
• 30 ml Soy Sauce
• 30 ml Fish Sauce
• 30 ml Rice Wine Vinegar
• 2 piece Limes (juice only)
• 400 ml Coconut Milk
• 3 cm Galangal (roughly chopped)
• 3 stalk Lemongrass (roughly chopped)
• 5 clove Garlic (roughly chopped)
• 2 piece Cinnamon Stick
• 3 piece Cloves (whole)
• 3 piece Star Anise
• 3 piece Cardamom Pods
• 6 piece Kaffir Lime Leaves
• 6 tbsp Desiccated Coconut (toasted)
• 1 piece Sea Salt (to taste)
• 1 piece Black Pepper (to taste)
• 3 tbsp Mint Leaves
• 3 tbsp Coriander Leaves
• 75 ml Vegetable Oil (split use)
• 45 ml Sesame Oil (toasted)
• 1000 g Salmon Fillet (cut into cubes)
• 5 piece Shallots (roughly chopped)
• 3 cm Ginger (roughly chopped)
• 5 piece Chilli (dried, soaked in warm water, seeds removed, roughly chopped)
• 0.5 piece Cucumber (finely shredded)
• 250 g White Cabbage (finely shredded)
• 1 piece Red Chilli (finely shredded)