Fragrant Salmon & Sea Spaghetti - Cuisine Magazine - From New Zealand to the World

Ingredients

• 30g sea spaghetti (I used Pacific Harvest)
• 4 salmon fillets, skin removed and reserved
• 1 tablespoon sunflower oil or similar
• 3 shallots, finely chopped
• 3cm piece ginger, grated
• 3 tablespoons nam prik pao paste (Thai roasted-chilli paste)
• 2 long pieces lemongrass, bruised with the back of a knife
• 2½ cups vegetable stock
• 500g baby/small potatoes, scrubbed and halved or quartered
• 250g beans, cut in 3cm lengths
• 2 tablespoons fish sauce
• 200ml can coconut milk (optional)
• 1 large pack seaweed snacks
• 1 cup herbs such as coriander, mint, Thai basil, Vietnamese mint
• 1 lime, quartered