The tangy tamarind and sweet chilli flavours of the Surani Sauce is the perfect accompaniment to pan fried oily fish such as salmon, tuna, mackerel or even seabass.
Brush the salmon fillets with the vegetable oil.
Heat a frying pan until hot and place the pieces of salmon skin side down and cook for a minute or two until crispy.
Turn the fish over and cook for a further minute or two until the fish is opaque and cooked through.
While the fish is cooking heat up a griddle and char the stalks of Pak Choi and Tenderstem broccoli.
Transfer onto a serving dish and place the salmon fillets on top of the vegetables.
In the same frying pan add half a jar of Surani Sauce and 100ml of water and heat up the sauce.
When it starts bubbling and is nice and hot, spoon the sauce over the fish and serve immediately.