Sambal-Spiced Sri Lankan Salmon Cutlets

• While potato is cooking, heat a large frying pan over 
medium-high heat with a drizzle of olive oil. 
• Pat salmon dry with a paper towel and season 
both sides with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.Transfer to a large 
bowl and allow to cool slightly. Remove the skin, then flake fish with a fork.
• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil. Cook onion until 
tender, 3-5 minutes. 
• Add garlic, mild sambal seasoning and ginger 
paste and cook until fragrant, 1 minute. 

TIP: White fish is cooked through when the centre turns 
from translucent to white. 

• To the bowl with salmon, add mashed potato, 
stock concentrate, onion mixture, the salt and 
some plain flour (1/2 tbsp per person). Mix until  
well combined and the mixture resembles a  
chunky paste.
• Using lightly oiled hands, shape spoonfuls of fish 
mixture into small balls (6-7 per person). Transfer 
to a plate.  
• In a shallow bowl, place the remaining plain flour. 
In a second shallow bowl, whisk the egg. In a third 
shallow bowl, place fine breadcrumbs.
• Coat fish cutlets in flour, then the egg and finally in 
breadcrumbs. Set aside on a plate.

• Return frying pan to medium-high heat with enough 
olive oil to coat the base. When oil is hot, cook fish 
cutlets, turning until golden, 4-6 minutes. Transfer 
to a paper-towel-lined plate. Sprinkle with salt.

TIP: Add extra oil if needed so the cutlets don’t stick to 
the pan! 
TIP: If your pan is getting crowded, cook in batches for 
the best results!

• In a medium bowl, combine mixed salad leaves,  
tomatoes and a drizzle of olive oil and white wine 
vinegar. Season to taste with salt and pepper.

TIP: Toss the salad just before serving to keep the leaves 
crisp.