For Green Papaya Salad

• To make the dressing, grind the chili, garlic cloves and fresh ginger in a mortar and pestle.
• Once a smooth paste has formed add lime juice, grated palm sugar, sesame oil, ketjap manis and fish sauce and stir with a spoon until combined.
• Carefully dress the julienned papaya, tomatoes and edamame beans with the sauce. Add coriander, Thai basil and mint leaves. Finish with crushed peanuts and fried shallots.

For Crispy Skin Salmon

• Pat the fish dry with paper towel and score the skin with a sharp knife. Season.
• Cut out a piece of greaseproof paper to fit in the bottom of your fry pan.
• Heat oil in a pan over medium heat. If too high the skin will burn before the fish is cooked.
• Place the paper into the pan and immediately place the salmon fillets, skin side down onto the paper
• Press the fish into the pan with an egg flip or saucepan lid to ensure maximum crispness, and prevent it from curling up. Giving skin 100% contact with the heat of the pan will ensure it’s crisp.
• The fish should remain skin side down for 90% of the cooking time. As the fish cooks the sides of the fillet will change from orange to pink, use the pan juices to baste the fillet.
• When the fish is pink ¾ up the side (this will take about 2 or 3 minutes), flip the fillet over and cook for another 30 seconds. Remove from heat.