Wild Alaska Salmon Katsu Curry


2 Alaska salmon fillets, skin removed 160g-180g
2 eggs
50g plain flour
Salt and pepper
100g panko breadcrumbs
50ml neutral vegetable oil

For the katsu sauce:

400g chopped tomatoes
400ml coconut milk
1 tbsp mild curry powder
3 tbsp dark soy sauce
1 tbsp honey
1 lemongrass stalk
2 red chillies
½ white onion
1 tbsp coconut oil


•Pre-heat your oven to 180oc.

•Finely chop the onion and chillies for the sauce and bash the lemongrass with the back of a knife. Heat a large deep saucepan over a medium heat and add the coconut oil. Add the onion, chilli and lemongrass and cook without colouring for 1-2 minutes. Now add the curry powder, coconut milk, chopped tomatoes, soy sauce and honey. Bring the sauce to the boil and then turn down to a gentle simmer and cook for 15 minutes. Once the sauce is cooked remove the lemongrass, check the seasoning and set aside.

•Place the flour into one bowl, crack and whisk the eggs into a separate bowl and place the breadcrumbs into another bowl. Place the salmon fillets into the flour and cover all over, then dip the salmon into the egg mixture, coating all over. Finally, into the breadcrumbs, ensure the breadcrumbs are covering the salmon fillets. Once the salmon fillets are bread-crumbed set aside for 5 minutes.

•Heat a large sauté pan over a medium heat and add the vegetable oil, once the oil is hot add the salmon fillets one at a time and cook for 1-2 minutes on each side or until golden brown. Once the salmon fillets are sealed, place them onto a roasting tray and pop into the oven for 8 minutes or until cooked through. Once the salmon is cooked place onto 2 serving plates and serve the sauce alongside or pour over the salmon.